Traditional Tepache

Brenda Villagomez
This fermented drink is a classic that you cannot miss! The process for traditional tepache might be quite long, but the results are worth it. Prepare this traditional drink with just a few ingredients like pineapple, piloncillos, cinnamon, allspice berries, cloves, and water. Taste a bit of Mexico through this drool-worthy tepache!
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Ingredients
12
Portions
  • 1 pineapple, rinsed
  • 2 cones piloncillo
  • 1 stick cinnamon
  • 7 allspice berries
  • 5 cloves
  • some water
  • some ice cubes
  • some pineapple, cut into cubes, for serving
Preparation
72h 15 mins
Easy
  • Remove pineapple crown with your hand and cut the top and end into rings. Set aside. Peel pineapple lengthwise. Set remaining flesh aside for serving.
  • In a glass barrel or clay pot, combine piloncillo, pineapple peels, pineapple rings, cinnamon, allspice berries, and cloves. Pour water into the pot, cover with a cotton cloth and tie with a thread. Set aside in a fresh place for 24 hours
  • Once time has passed by and piloncillo has dissolved, mix thoroughly. Add more piloncillo if necessary. Cover again with a cotton cloth and tie with a thread. Let sit for 48 more hours in a fresh place.
  • Remove cloth and thread. Add ice cubes and serve traditional tepache in a glass with pineapple chunks.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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