+
0 (0)

Drinks

Homemade Tepache

If you have a fermentation crock or kombucha jar, use it for this recipe, since it’s made to accommodate fermented liquids like this. But also, you can use a large pitcher and cheesecloth over the top like I do and ... Read more

10 minutes, plus 2 days. Makes 8 cups.
  • 8 cups filtered water, room temperature
  • 6 ounces piloncillo, finely chopped, or ¾ cup packed dark brown sugar or granulated sugar
  • 2 sticks canela or cinnamon
  • Peels and cores (not the top and leaves) from 1 medium pineapple (about 1¼ pounds)

Step 1Pour the water into a large pitcher (at least 3-quart capacity) or blender and add the piloncillo. Stir or blend until the sugar dissolves.

Step 2Meanwhile, heat the canela sticks in a small skillet over medium-high heat until they smell fragrant and nutty and start to unfurl, about 3 minutes. Place the hot canela sticks in the pitcher along with the pineapple peels and cores and give everything a stir.

Step 3Drape a piece of cheesecloth over the top of the pitcher and secure it with a rubber band or kitchen twine. Set the pitcher out on your counter in an area that gets no sunshine or place it in a cupboard with plenty of ventilation. Let the brew sit for 2 days.

Step 4When ready to serve, use a spoon to skim off and discard any white scum floating on top of the liquid (there might not be any). Pour the brew through a fine strainer into another clean, large pitcher. Pour as much as you want to drink in a small saucepan and heat it over medium heat until hot. Pour the tepache into mugs and serve warm. Refrigerate any leftover tepache for up to 5 days.

Step 5For spiked tepache: Stir in 2 ounces mezcal or tequila to your mug of warm tepache.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Champurrado
Homemade cinnamon-spiced whiskey
IPA-lada
You Only Live Twice