Tepache

Ingredients

Pineapple

• the rind and core of 1 large ripe pineapple, well washed

Also

• 2 litreswater
• 250 gpiloncillo, or dark brown sugar
• 1cinnamon stick
• 4cloves, optional
• 1star anise, optional

Equipment

• a large glass jar or clay olla
• cloth and string to cover

To serve

• over ice
• sometimes topped with a splash of light beer

Directions

1. Wash the whole pineapple thoroughly under running water before you cut it, scrubbing the outside. Do not use soap or sanitiser on it, since the wild yeasts living on the skin are exactly what ferments the drink.
2. Use a ripe pineapple, which smells sweet at the base and gives slightly to pressure.
3. Cut the rind off in wide pieces and keep the core, and use the flesh for something else. Now dissolve the piloncillo in a little warm water. Combine the rind, core, sugar syrup, cinnamon and remaining water in a large jar.
4. Leave it at room temperature, out of direct sun. Fermentation takes one to three days, and it must be watched rather than timed. Skim off the foam once or twice.
5. Taste it from the second day onwards. It is ready when it is lightly fizzy, faintly sour and still clearly sweet, smelling of pineapple and yeast.
6. Discard the batch if it smells rotten, grows fuzzy coloured mould, or develops a slimy texture, none of which are normal. Refrigerate it immediately, which slows the fermentation almost to a stop.
7. Serve it very cold, over plenty of ice. It should be lightly sparkling, sweet-sour and unmistakably of pineapple.

Technique

• The wild yeast on the pineapple skin is what ferments it, so do not sanitise the fruit.
• A splash of light beer on top is a traditional street addition.
• It sours quickly and is drunk within a few days.

Substitutions

• Dark brown sugar or panela in place of piloncillo.
• A pinch of baker’s yeast if the wild fermentation does not start in two days.

Variations

• With cloves and star anise.
• Topped with beer, as sold on the street.
• Made with apple or tamarind alongside the pineapple.

History

The Nahuatl name tepiatl described a maize drink; after pineapples arrived, vendors fermented the rinds for a day or two into a street refresher.

Frequently asked questions

What is Tepache?

Tepache is a drink from Mexico: lightly fermented pineapple rind drink with piloncillo and cinnamon. The Nahuatl name tepiatl described a maize drink; after pineapples arrived, vendors fermented the rinds for a day or two into a street refresher.

How long does Tepache take to make?

Tepache takes 15 min plus 2 to 3 days fermenting of preparation and 10 min of cooking. The recipe makes 2 litres. It is rated easy to make.

What can I substitute in Tepache?

Yes, within limits. Dark brown sugar or panela in place of piloncillo. A pinch of baker’s yeast if the wild fermentation does not start in two days.

What is the most important thing to get right in Tepache?

Wash the whole pineapple thoroughly under running water before you cut it, scrubbing the outside. Do not use soap or sanitiser on it, since the wild yeasts living on the skin are exactly what ferments the drink.