Fermented Pineapple Drink
Tepache
Recipe Yield
8 to 10 servings
Cooking time
10 minutes
Rate this recipe
Ingredients
- 4 liters, or 16 cups, water
- 1 pound piloncillo or dark brown sugar
- 1 cinnamon stick
- 5 whole cloves
- 1 ripe pineapple or about 3 cups
- 1 cup lager beer
To Prepare
- Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
- While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
- Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don't let it ferment much longer, or you may end up with vinegar instead!
- Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.
Comments
12comments inFermented Pineapple Drink
Caryn
Nov 22
I’ve been wanting to try this for so long and I’ve finally got a batch in its second day of fermenting and plan to have it for a Thanksgiving “punch”! With the cloves and cinnamon it felt like a good fall option, almost like a spiced cider. I was wondering though, if you have tried using the pineapple chunks for anything other than compost. Seems a waste to throw out delicious juicy pineapple! Thank you for sharing so many amazing recipes (I also have our turkey brining in your achiote and bitter orange marinade, it’s a family favorite)!
Pati Jinich
Nov 25
Hi Caryn, so happy to hear you made Tepache and my turkey recipe for thanksgiving, yay! You are right about the pineapple, maybe you can use the chunks to make a margarita like this one https://patijinich.com/grilled-pineapple-margarita/ Happy Holidays!
Caryn
Nov 26
Thank you Pati! The family enjoyed the turkey and the tepache so much I shared the link to the recipe with them.
Margaritas are a great idea for the leftover pineapple, I am definitely game to give it a try. It’s in a ziplock bag in the freezer now, so I guess we’ll be drinking them blended rather than on the rocks 🙂
We once had pineapple tamales and empanadas before….we might give those a try too. Cheers!
Pati Jinich
Nov 27
Now that you mention, Caryn, I have this recipe for delicious Candied Orange and Pineapple Empanadas that you may like!
Danielle Stettler
Jan 22
Omggzzz.. piloncillo is my new favorite best friend. Making your and now my Tepache. Ty for sharing
Pati Jinich
Jan 29
My pleasure, love Tepache!
Mike
Oct 10
Thanks for the recipe! Excited to dry it. Should it be covered lightly (towel) during fermentation or is a lid ok?
Thanks
Pati Jinich
Oct 24
A lid works better 🙂
A.Hix
May 03
Amazing. Thanks so much!
Pati Jinich
May 17
Glad you liked it 😉
Maria
Dec 29
Gracias chef, y querida Patty love this tepache the best receta 😊
Pati Jinich
Dec 29
Gracias Maria, que bueno que te gusto!