Tepache
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So much of the pineapple flavor is stored in its rind, and through a simple fermentation you can extract all that flavor. Feel free to tinker with the spices and fruits. Though classic tepache is made with pineapple, it is also delicious with pear (see the variation below). Chia has been added to this version for more texture. Enjoy very cold.
Recipe information
Yield
Serves 4 to 8
Ingredients
Preparation
Step 1
In a small pot, toast the whole spices over high heat, stirring constantly, until fragrant, 1–2 minutes. Add the water, sugar, and salt and bring to a boil. Once the sugar is mostly dissolved, remove from the heat and let cool to lukewarm.
Step 2
Place the pineapple rinds in a large vessel such as a pitcher, a deep clay pot, or a jug. Pour the spiced sugar syrup over the rinds and add more water until the rinds are completely covered. Cover the vessel opening with cheesecloth—you can tie it in place with twine—and allow to ferment at room temperature until there is foam on the surface and the texture of the liquid is slightly viscous, 2–4 days. Stir once a day.
Step 3
Strain (discard the solids). Add the chia seeds if using, stirring occasionally for 15 minutes to avoid clumping, and then refrigerate for at least 1 hour and up to 1 week. You can adjust the sweetness up or down by adding more water or more sugar.
Step 4
Serve over plenty of ice.
To make Pear Tepache instead: Replace the pineapple rind with 4 sliced pears.
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