Tepache Drink Recipes

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TEPACHE



Tepache image

Tepache is a lightly fermented spicy pineapple drink you can make at home. It is traditionally a street food item from Mexico.

Provided by vegefood

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P2DT10m

Yield 8

Number Of Ingredients 6

1 whole pineapple
1 (1 inch) piece fresh ginger
1 cup brown sugar
2 habanero peppers, halved
1 teaspoon ground cinnamon
8 cups water at room temperature

Steps:

  • Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
  • Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
  • Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

Nutrition Facts : Calories 156 calories, Carbohydrate 40.6 g, Fat 0.2 g, Fiber 2.6 g, Protein 1 g, Sodium 14.2 mg, Sugar 34.5 g

PINEAPPLE TEPACHE (WITH VARIATIONS)



Pineapple Tepache (With Variations) image

Tepache is a super refreshing, slightly fermented drink made from pineapple peels and brown sugar. Make your own at home with this simple recipe.

Provided by Robin Grose

Categories     Snack     Lunch     Brunch     Beverage

Time P2DT10m

Number Of Ingredients 4

​1 gallon water
1 large cone of​ piloncillo (about 1 pound, or approximately 1 pound of brown sugar)
1 whole ripe fresh pineapple
1 cinnamon stick

Steps:

  • Gather the ingredients.
  • Combine the water and piloncillo or brown sugar in a pot or 2-quart mason jar. Stir to dissolve the sugar. If you are using piloncillo, it will take longer to dissolve; stir the water occasionally with a wooden spoon and break the piloncillo up as it softens.
  • Cut off the crown from the pineapple and discard. Wash the outside of the pineapple with water.
  • Peel your pineapple on a cutting board. Cut a slice off the top of the fruit, another slice off the bottom, and then slice the peel off in strips-or use your favorite method, as long as you end up with a peeled pineapple.
  • Place the pieces of peel into the pot. Add the stick of cinnamon.
  • Cut the fruit of the pineapple into slices or chunks, reserving the fibrous core. Store the fruit for another use.
  • Add the core, whole or in chunks, to the pot and stir.
  • Cover the pot with a dish towel, and set it on the kitchen counter at room temperature-it should be easily accessible but also out of the way. The towel will keep out any foreign matter while allowing air to reach the mixture, to ensure a successful fermentation.
  • After 24 to 36 hours, check your tepache. If you see a bit of frothy white foam on the surface of the water, it's fermenting. You can drink it as is, or let it continue to brew another day or so. If you do not see any white froth, cover the pot again and check it after another 24 hours; the time necessary for fermentation will vary according to the room temperature, ripeness of the pineapple, and other factors.
  • Once your tepache has reached the desired level of fermentation, strain out, and discard all the solids.
  • Transfer the liquid to a pitcher and refrigerate.
  • Before serving, take a test drink. Add more water or sugar to taste; it's not uncommon to dilute with more water.
  • Serve over ice, if desired. Enjoy.

Nutrition Facts : Calories 122 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 28 g, Fat 0 g, ServingSize 1-2 gallons (serves up to 31), UnsaturatedFat 0 g

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