Tepache is a traditional fermented beverage of Mexican origin, with pre-colonial roots. It is made of the peel and the rind of pineapples, and sweetened with piloncillo or brown sugar.
Tepache is considered a healthy drink, as any other fermented fruit beverage, it is a probiotic drink which contains enzymes, to add protein to our daily diet. Probiotics are also rich on fiber, which make them great for digestion. Improved digestion leads to less bloating, a flatter tummy and clearer skin. It also contains cinnamon, which is good for the immune system, and regulated the blood sugar levels.
Tepache is considered a rustic street drink, sold in most markets and streets of Central and South Mexico. It is lightly carbonated, spicy, sweet, low in alcohol, and very refreshing; this homemade brew has become a favorite beverage for visitors and locals, and it is very easy to make. Here is a simple recipe, that anyone can brew at home with easy to find ingredients.
- 1 pineapple
- 3 liters of water
- 1 large stick of cinnamon
- 8 whole cloves
- 2 large black peppers
- 2 piloncillo cones or 2 cups of brown sugar
- 400 grams of barley (the sweetest the best)
- 1 gallon fermenter jar (glass, plastic or clay)
- Wash the pineapple thoroughly, using dish soap and scrub it with a brush. Rinse and dry it.
- Discard the leaves, peel it, and cut the fruit in small pieces.
- Liquify the fruit in a blender, using part of the 3 liter water.
- Wash the fermenter (I prefer to use a Mexican clay pot, it adds better flavor). Put the pineapple peels in the fermenter, add the puree from the blender, and the rest of the water.
- Cut the cinnamon stick in small pieces, add it to the fermenting mix, add the cloves and peppers. Stir.
- Cover with a cotton cloth, and secure with a rubber band. Place it i a dark, cool, and dry place away from direct sunlight, and let it ferment for 3 days.
- After three days, stir the mix, and add the piloncillo, broken in small pieces.
- Cook the barley in 1 liter of water, until the seed sprouts. Add it to the mix and stir.
- Let it sit for another 3 days. If ir is not done, give it 1-2 extra days.
- It should taste sweet, sour, and fruity, but not like juice.
- Serve chilled, and enjoy!
Hello, for the Traditional Mexican Tepache in relation to the Barley step, once cooked am I adding all the barley and any liquid, just the barley, or just the liquid?
Hello! You add the barley and some liquid, and the amount of liquid will depend on the consistency you want to achieve, some people skip the liquid, some pour it all.
Hello ! What type of barley is best to use? For how long do you need to make it boil? Thank you so much!
Hello! For tepache you want to use sweet barley, the sweetest the better, and you boil it until the seeds sprout, it could take 30-45 minutes…