Tepache (my style). The drinks are prepared with sugar, grains, and the pulp of fruits. Tepache is an extremely delicious and refreshing drink that is easy to prepare using the pineapple peels and other. Pineapple tepache originated with the Nahua people in pre-Columbian Mexico.
You can cook Tepache (my style) using 6 ingredients and 7 steps. Here is how you cook that.
Ingredients of Tepache (my style)
- Prepare 1 of pineapple.
- Prepare Gallon of water.
- It’s 1 of ginger nub.
- Prepare 3 of habaneros.
- You need 1 cup of piloncillo or brown sugger.
- Prepare of Some hibiscus leaves dryed.
Vibrant and tart with the flavor of pineapple, and infused with sweet cinnamon and star anise, tepache is a. I hope you enjoyed my first Instructable! All and any feedback is welcome! I discovered tepache, a fermented mexican drink, a few years ago, during my first visit to the Fermentation Festival in Boston.
Tepache (my style) instructions
Cut all the pineapple, habanero, and ginger (keep seeds if you want it spicy).
Add brown sugar, ginger edd aur and habanero. Keep the skin on the ginger for the fermentation process and add some water and dissolve the sugar.
Add 1/4th some of the pineapple and more water then muddle up and crush all the items to get the juices flowing.
Add all the pineapple and muddle it up one more time then add water and shake well.
Leave out at room temp in a shady spot for at least 3 days (you should see bubble forming) make sure to burp it aka open the lid every day and let gas gas out.
Keep out for 3 days to a week (depending on how much you want it to taste like beer) and after 3 days chill and Stoart drinking!!.
Bonus if you wanna make more tepache you can use the same pineapple and everything just add water brown sugar and muddle up and shake and repeat steps5-6.
Since then, I make tepache every time I buy a pineapple. Dawn Gifford SmFootprintFam SmallFootprintFamily Tepache originated in Pre-Columbian central Mexico as a popular drink among the Nahua people. Tepache is a fermented pineapple liquor commonly sold by street vendors in parts of Mexico. To revisit this article, select My Account, then View saved stories. Pour the hot tepache mixture into the heatproof container to cool; add the roasted pineapple chunks and sliced.
