Tepache (Mexican Fermented Pineapple Drink) Recipe

Serious Eats
Serves: 8 Save

Ingredients (6)

  • 10 cups (2.3L) filtered water
  • 1 pound (455g) panela or piloncillo, roughly chopped (see note) 
  • Skins and cores of 2-ripe pineapples (about 28 ounces, 793g total; see note) 
  • Two 3-inch knobs fresh ginger (75g), washed well and cut into 1/8-inch-thick slices
  • 2 cinnamon sticks (14g)
  • 1 tablespoon (7g) whole cloves

Directions

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