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What is Tepache?
Tepache is a lightly fermented, effervescent pineapple drink, perfect for cooling off in the summer heat. It’s a distant cousin to kombucha, drinking vinegars, and shrubs, with an even more distant relation to cider. But what exactly is tepache? It’s a (slightly) sparkling drink made from discarded pineapple rinds that have been allowed to ferment. Sweetened with piloncillo or brown sugar and spiced with Mexican cinnamon sticks, cloves and star anise. It’s a great way to use pineapple rinds, which end up being tossed in the garbage anyway. The rind, or skin, of pineapples is not something that normally has a lot of culinary applications so take this opportunity to create something delicious.
Choosing the Right Pineapple
For the best tepache, use organic pineapples. Don’t wash the pineapple, as tepache relies on wild yeast for fermentation. Washing or boiling the rinds (gasp) can remove or kill the yeast needed for this process. Choose a ripe pineapple, as its natural sugars will feed and flavor your tepache.
Do You Need to Cover Tepache While It Ferments?
Yes, cover your tepache while it ferments. Use a giant mason jar covered with a paper towel secured by a metal ring, or a clean kitchen towel secured with a rubber band. I’m greedy for tepache and I make vats of the stuff come summertime. If you’re making a larger batch, a large pot with a lid works well. There’s no need to “burp” the ferment, but you can open the lid once or twice a day to check the state of fermentation and enjoy the sweet, funky aroma. Covering the tepache prevents fruit flies and other pests from contaminating your drink.
How to Know When Tepache is Ready
Fermentation typically takes 3-5 days, depending on your kitchen’s temperature. Look for a bubbly and foamy appearance and a tangy, slightly vinegary smell. The color will be dark amber if you use piloncillo and lighter if you use brown sugar, white sugar, or agave. The drink should feel slightly bubbly on your palate and have a funky-vinegary-sweet pineapple taste. It’s a short fermentation, so it won’t be overwhelming.
Alcohol Content in Tepache
Tepache does contain alcohol, created as a byproduct of yeast and bacteria interacting with sugars. After 3-5 days, the alcohol content is very low, ranging from “trace amounts” to 2% ABV. You likely won’t get buzzed from one serving, but drink responsibly and avoid serving it to children. For an added adult twist, serve tepache over ice with a light Mexican lager, or mix it into your favorite tequila or rum-based cocktails.
Tepache is not only a delicious and refreshing beverage but also a sustainable way to use pineapple rinds. Its light fermentation process results in a slightly effervescent drink with a unique flavor profile, perfect for summer. Enjoy tepache on its own or mix it with your favorite alcoholic beverages for a tropical twist. Try making a batch today and experience this traditional Mexican drink in your own home.
Tepache
Ingredients
- 2 Mexican cinnamon sticks
- 3 cloves
- 3 piloncillo cones
- 12 cups water
- 1 ripe pineapple
- peel of one orange
- ice to serve
Optional
- 12 Mexican lagers
Instructions
- Place the cinnamon sticks, cloves, piloncillo, and water into a large pot (4 L or larger). Bring to a boil over high heat. Remove from the heat and allow to cool to room temperature, about 1 hour.
- Prepare the pineapple: cut off the top and bottom and discard. Cut off the pineapple rind and remove the pineapple core. (Reserve the actual pineapple for another use.)
- Place the pieces of pineapple rind and pineapple core into the pot (the water should not be room temperature).
- Add the peel of an orange. Cover with a tight fitting lid and allow to sit for 3-5 days in a warm spot.
- When it is ready, strain into a large pitcher, discard solids and allow to chill before serving.
- To serve, fill a glass with ice. Fill halfway with tepache and top off with a Mexican lager of your choice.
Notes
The bigger the pot, the quicker the boil (and cooling) because of the increased surface area.
Keep the rinds fully submerged to prevent mold from growing. You can weigh everything down with a large clean plate or bowl.
@latinofoodie Cool off this summer with this recipe for effervescent & refreshing #tepache – a lightly fermented #pineapple drink. #weekendvibes #latinofoodie #tepachedepiña ♬ original sound – MrkeepFit
