Traditional Mexican Tepache | Fermented Summer Drink

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and less expensive.

Wash the pineapple thoroughly and use only the skin.

Add 2 sticks of cinnamon, 4 cloves, and 2 star anise to the container with the pineapple skin.

Pour distilled water into the container until all ingredients are covered.

Cover the container with Saran Wrap or a cotton towel.

Place the container in a dark cabinet for 4 to 5 days to ferment.

After 4 to 5 days, check the mixture for bubbles and aroma.

Remove the pineapple skin, cinnamon sticks, star anise, and cloves from the mixture.

Optionally, add 2 more cups of water to dilute the mixture.

Strain the liquid into a pitcher to remove any solids.

Serve the strained tepache over lots of ice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary