How to make homemade tepache?

Brenda Villagomez
Tepache is a very refreshing fermented popular drink made from fruit skins. It is said that the name comes from the Nahuatl word tepiatl, which means corn drink, because corn was fundamental in the early preparations, although the recipe has changed over time. Each state has its own interpretation, but here we leave you the recipe for a delicious pineapple tepache.
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Ingredients
12
Servings
  • 1 pineapple, washed and disinfected
  • 2 cones piloncillo
  • 1 stick cinnamon
  • 7 allspice berries
  • 5 cloves
  • water
  • ice cubes
  • pineapple, in cubes, for serving
Preparation
72h 15 mins
Low
  • Remove the stem of the pineapple by hand and with a knife cut both ends of the pineapple into slices and set them aside. Remove the pineapple skin by cutting along and cut two slices from the pulp of the pineapple, this will be the base of the tepache. Save the leftover pulp for serving.
  • In a large jar or clay pot, place the cones of piloncillo, add the skins and slices of pineapple, cinnamon, allspice, and cloves. Fill with water, cover with a cotton cloth, and secure with string. Keep in a cool place for 24 hours.
  • After some time, you will notice that the piloncillo has dissolved; mix well and taste for sweetness. This is the precise moment to add more piloncillo or sugar if desired. Cover again with the cotton cloth and secure with string; let it rest for another 48 hours in a cool place.
  • It is ready to consume! Remove the cloth and string, add ice, and serve in a glass with pieces of pineapple.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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