I will share an extraordinary drink recipe from ingredients that you sometimes don’t need or throw away, pineapple peel. Tepache is a very delicious drink made from pineapple peel and a combination of several other ingredients. The Tepache recipe is the perfect drink recipe to accompany you during hot weather. Some people say that tepache is a refreshing drink like a glass of light pineapple beer. We will share the recipe for you, and make it at home with your family.
Tepache: Refreshing drink from pineapple skin
You need a refreshing drink when the weather is hot. Don’t miss a glass of Tepache. This is a Mexican homemade drink and uniquely it is made from pineapple peel.
Mexicans during hot weather drink a lot of “Aguas Frescas”, a refreshing drink made from a mixture of various ingredients, especially using seasonal fruits, combined with water, ice cubes, and sugar as a sweetener. There are many flavors available, ranging from papaya, melon, watermelon, orange, lemon, banana, Tepache, huapilla, plums, mango, jamaica, horchata, well, cucumber, and many more.
But unlike tepache, Tepache is a special and unique drink recipe because it is made from pineapple peel. If you usually throw away pineapple peel, this time we will transform it into a refreshing drink. Some people equate Tepache with light, sweet, and refreshing pineapple beer.
To make a Tepache recipe, you have to wait at least 3 days to be able to drink it, this is the fermentation period of pineapple peel, you have to ferment it at a temperature of 77 to 86 F. During this fermentation period, you let the fruit and sugar ferment. The result is a Tepache drink with a light alcohol content, which is probably between 2 – 4 degrees of alcohol. If you add a few more days for fermentation, then the pineapple skin water will turn into vinegar.
If you add beer during fermentation, the alcohol content will be higher. Some people prepare it with beer and some don’t use it. The addition of beer can speed up the fermentation process and the taste will be different because the alcohol content will be high.
Properties and Benefits of Tepache
There are many benefits of consuming tepache, one of which is restoring intestinal flora if drunk before breakfast, this is beneficial because of its probiotic content. In addition, vitamin C contains antioxidants and it also functions as a diuretic.
Tepache drinks such as in the states of Veracruz and Oaxaca are prepared with corn. But tepache drinks in modern times are made using pineapple peel, water, brown sugar, cloves, cinnamon, and then fermented. The ingredients used vary depending on the region.
Some people add tamarind, some even add banana peel. But the basic spices remain the same, namely using cinnamon and cloves.
There are many variations of tepache recipes, especially in different regions. Each region has its version of making tepache.
How to Make Tepache Recipe
Rinse the pineapple thoroughly, peel it with a sharp knife, then cut the fruit into pieces and slice the pineapple skin. You will only use a small amount of pineapple unless you are making a large batch.
pineapple chunks and peel
In a large glass pitcher, add the pineapple skin, piloncillo or sugar, cinnamon, two liters of water, and cloves.
Cover the pitcher or glass container with cheesecloth or plastic wrap, loosely covering it so the drink can breathe. Let it sit for 24 hours (if you live in a very hot area, check it after 12 hours). Use a wooden spoon to remove the white foam that forms on top of the fermented liquid. Then, cover it loosely again and let it sit for 24 to 36 hours. Do not let it ferment for too long (more than 3 days) unless you want to make pineapple vinegar (pineapple vinegar is great for pickling chipotle peppers).
piloncillo or sugar, cinnamon and clove
Recommendation:
After 3 days, strain the liquid from your glass container into another container or glass with lots of ice. Taste the tepache, you can adjust the sweetness to your liking. If you want a light tepache, mix 1 cup of pineapple juice with 1/4 cup of water.
If you don’t want to drink it right away, you can store it in the refrigerator after putting it in a glass container.
Ingredients
- 1 Ripe Pineapple or just the peels
- 1 stick of cinnamon
- 1 cup of Piloncillo cut in pieces or use organic sugar
- 3 cloves
- 2 quarts of filtered water
Instructions
- Rinse the pineapple thoroughly, peel it with a sharp knife, then cut the fruit into pieces and slice the pineapple skin. You will only use a small amount of pineapple unless you are making a large batch.
- In a large glass pitcher, add the pineapple skin, piloncillo or sugar, cinnamon, two liters of water and cloves.
- Cover the pitcher or glass container with cheesecloth or plastic wrap, loosely covering it so the drink can breathe. Let it sit for 24 hours (if you live in a very hot area, check it after 12 hours). Use a wooden spoon to remove the white foam that forms on top of the fermented liquid. Then, cover it loosely again and let it sit for 24 to 36 hours. Do not let it ferment for too long (more than 3 days) unless you want to make pineapple vinegar (pineapple vinegar is great for pickling chipotle peppers).
- After 3 days, strain the liquid from your glass container into another container or glass with lots of ice. Taste the tepache, you can adjust the sweetness to your liking. If you want a light tepache, mix 1 cup of pineapple juice with 1/4 cup of water.
Notes
Resting time 2 days or 3 days
