Tepache Recipe

[MylaPeek]

Hi everyone! Just made this deliciously refreshing Tepache and it's a game-changer! Perfect for those sunny days when you need a sweet, tangy drink. You’ve got to try it!

Tepache Recipe

Servings: 8 servings
Ingredients:

• 1 cup piloncillo or light/dark brown sugar
• 2 (2-inch) cinnamon sticks
• 5 whole cloves
• 2 quarts filtered water, divided
• 1 large organic pineapple
• Pineapple slices, for garnish (optional)

Special Equipment:

• Cheesecloth

Method:

1. Make the Syrup:
   • In a small saucepan, combine piloncillo, cinnamon sticks, cloves, and 1 cup water.
   • Heat over high until bubbles form at the edges.
   • Reduce to low heat, stirring until sugar dissolves.
   • Remove from heat and let cool to room temperature.
2. Wash the Pineapple:
   • Thoroughly rinse the pineapple under running water to remove all dirt and debris.
3. Cut the Pineapple:
   • On a large cutting board, slice off the crown and root ends.
   • Stand the pineapple upright and slice off the skin, leaving 1/4 to 1/2 inch of fruit attached.
   • Cut the skin into 2- to 3-inch pieces and place them in a nonreactive container (glass, stainless steel, or ceramic, but not plastic) that holds at least 3 quarts.
   • Cut the core into 1-inch chunks and add them to the container.
   • The remaining pineapple is for you to enjoy!
4. Combine Syrup and Water:
   • Add the cooled syrup and the remaining water to the container with the pineapple pieces.
   • Stir to combine.
5. Cover the Container:
   • Cover with a clean cheesecloth or tea towel and secure with a rubber band.
   • Place in a warm, sunless spot (70°F to 80°F).
6. Fermentation Check:
   • If over 85°F, check after 12 hours; otherwise, wait 24 hours.
   • Small bubbles will form around the top edges. Remove any white foam with a slotted spoon.
   • Taste periodically with a straw or spoon. Fermentation takes about 2 days at optimal temperature, longer if cooler (up to 5 days).
7. Strain the Tepache:
   • Strain through a nut bag or fine mesh strainer lined with cheesecloth into a large nonreactive bowl or jug.
   • Let sit for 15 minutes to drain fully. Discard the fruit.
8. Serve:
   • Serve over ice, garnished with pineapple slices if desired.
   • Refrigerate for up to 1 week, loosely covered. It will continue to ferment and may turn into vinegar if stored longer.

PS: I can't get enough of this homemade Tepache! It's like a taste of summer in every sip. Definitely my go-to for chilling out and enjoying the good vibes. Cheers to easy, tasty drinks!

 

[iwantbulalo🍖]

Does the fermentation give it a strong tangy flavor? Thinking of making it for a BBQ.

 

[MylaPeek]

Does the fermentation give it a strong tangy flavor? Thinking of making it for a BBQ.

Great question! The fermentation adds just the right amount of tanginess, perfect for a BBQ twist! Give it a try—I think you'll enjoy it!

 

[Stark]

Hi everyone! Just made this deliciously refreshing Tepache and it's a game-changer! Perfect for those sunny days when you need a sweet, tangy drink. You’ve got to try it!

Tepache Recipe

View attachment 4576

Servings: 8 servings
Ingredients:

• 1 cup piloncillo or light/dark brown sugar
• 2 (2-inch) cinnamon sticks
• 5 whole cloves
• 2 quarts filtered water, divided
• 1 large organic pineapple
• Pineapple slices, for garnish (optional)

Special Equipment:

• Cheesecloth

Method:

1. Make the Syrup:
   • In a small saucepan, combine piloncillo, cinnamon sticks, cloves, and 1 cup water.
   • Heat over high until bubbles form at the edges.
   • Reduce to low heat, stirring until sugar dissolves.
   • Remove from heat and let cool to room temperature.
2. Wash the Pineapple:
   • Thoroughly rinse the pineapple under running water to remove all dirt and debris.
3. Cut the Pineapple:
   • On a large cutting board, slice off the crown and root ends.
   • Stand the pineapple upright and slice off the skin, leaving 1/4 to 1/2 inch of fruit attached.
   • Cut the skin into 2- to 3-inch pieces and place them in a nonreactive container (glass, stainless steel, or ceramic, but not plastic) that holds at least 3 quarts.
   • Cut the core into 1-inch chunks and add them to the container.
   • The remaining pineapple is for you to enjoy!
4. Combine Syrup and Water:
   • Add the cooled syrup and the remaining water to the container with the pineapple pieces.
   • Stir to combine.
5. Cover the Container:
   • Cover with a clean cheesecloth or tea towel and secure with a rubber band.
   • Place in a warm, sunless spot (70°F to 80°F).
6. Fermentation Check:
   • If over 85°F, check after 12 hours; otherwise, wait 24 hours.
   • Small bubbles will form around the top edges. Remove any white foam with a slotted spoon.
   • Taste periodically with a straw or spoon. Fermentation takes about 2 days at optimal temperature, longer if cooler (up to 5 days).
7. Strain the Tepache:
   • Strain through a nut bag or fine mesh strainer lined with cheesecloth into a large nonreactive bowl or jug.
   • Let sit for 15 minutes to drain fully. Discard the fruit.
8. Serve:
   • Serve over ice, garnished with pineapple slices if desired.
   • Refrigerate for up to 1 week, loosely covered. It will continue to ferment and may turn into vinegar if stored longer.

PS: I can't get enough of this homemade Tepache! It's like a taste of summer in every sip. Definitely my go-to for chilling out and enjoying the good vibes. Cheers to easy, tasty drinks!

I've always wanted to try making tepache at home! Thanks for sharing the recipe!