Tepache – traditional Mexican drink composed of pineapple, piloncillo (raw unrefined cane sugar), cinnamon and cloves. This is a great way to utilise the skins of pineapples, and results in a mildly effervescent pineapple drink after a couple of days, or a mildly alcholic drink after a week or so. Generally brewed and sold at the non-alcoholic stage by street vendors in Mexico; it is a hit with children there.

 

 

 

Anecdotally said to support and nourish the digestive system with beneficial enzymes and probiotic cultures, the cultures would be confined to only the natural yeasts present on the pineapple skin.

On that note, brewer beware: non-local/non-organic pineapples will potentially imbue your brew with fumigation and spray residues, and attempting to wash these from the skin will take away the natural yeasts with which to brew with, hence organic truly is best in this case. Also, with the lower probiotic count those looking to avoid excess sugar in their diet may want to give this drink a wide berth.

Made simply by combining the skins of a pineapple or a whole peeled pineapple (chopped up) with 1/2 cup of sugar dissolved in 1 litre of water plus a stick of cinnamon and 2-3 cloves.

Leave covered at room temperature for 1-3 days then taste test it for when it's just right and ready to put in fridge. This is usually when it has a nice a layer of foamy bubbles on top and is visibly bubbling away nicely.

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