Refreshing, thirst quenching and exotic, Tepache is truly one of a kind.
When visiting Mexico every taco stand offers you either Tepache or Coca Cola to drink. As a tourist I usually chose Coke, but with my husband’s encouragement I began to try Tepache at a variety of stands. Each one slightly different, but each a delicious drink perfectly paired with a spicy taco.
Traditionally this drink was only available from vendors or in restaurants but now a variety of Tepache recipes are available so you can make it at home. This recipe is from the stunningly beautiful book filled with lots of amazing traditional recipes: Mexico: The Beautiful Cookbook.
- 1 whole ripe pineapple
- 12 cups of water
- 20 oz/600g piloncillo (raw sugar) or brown sugar
- 1 stick of cinnamon
- 3 whole cloves
- **optional – 1 beer
- Wash the pineapple thoroughly, remove the stem and cut the pineapple into large pieces (including rind).
- Place the pineapple into a large bowl or pitcher, add 8 cups of water and the piloncillo, cinnamon and cloves.
- Cover and let stand in a warm place for 48 hours.
- Strain the tepache and add 4 cups of water OR 1 cup of water and 1 beer.
- Let stand 12 hours.
- Strain drink, add 3 cups of water and serve over ice cubes.
Wondering what people think about drinking Tepache? Love this post and photos by Wandering Earl.