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!