Tepache

Tepache is a lightly fermented Pre-Columbian Mexican beverage made from pineapple rinds, piloncillo, and spices. Once a staple of Aztec markets, it was consumed long before Spanish colonization and remains a beloved street drink throughout Mexico today.

Serves: 6

Ingredients

• 1 large pineapple (rinds and core), roughly 500g (1 lb) rind and core
• 150g (5 oz) piloncillo or dark brown sugar
• 2 cinnamon sticks
• 4 whole cloves
• 1 litre (4 cups) water, plus more to fill
• Ice cubes, to serve

Instructions

1. Wash the pineapple thoroughly. Cut off the rind and core, reserving the flesh for another use. Chop the rind into rough chunks.
2. In a large glass jar or clay pot, combine the pineapple rinds and core with piloncillo, cinnamon sticks, and cloves.
3. Pour 1 litre (4 cups) of water over, then top with additional water to cover the pineapple by 5cm (2 inches).
4. Cover loosely with a cloth or lid left ajar — do not seal airtight. Leave at room temperature (ideally 22–26°C / 72–79°F) for 2–3 days.
5. After 24 hours, taste daily. When pleasantly fizzy and mildly tart (day 2 is typical in warm weather), strain through a fine sieve.
6. Chill and serve over ice. Consume within 3 days; after 5 days it will turn vinegary.

Cook's Notes: A small amount of white foam on the surface is normal and indicates healthy fermentation. Discard if you see grey or black mould. For a spicier tepache, add a split dried chile de árbol during fermentation.