Name: How to make homemade tepache?
Prep time: 4335 min
Cook time: PTnullM
Yield: 12
Cuisine: Mexicana
Ingredients: 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.