While mocktails are all the rage right now, some in the wine and spirits world are pushing for a more natural way to avoid alcohol. Fermented drinks like kombucha or Kvass provide some of the acidity without the alcohol. Tepache, a fermented pineapple drink originally from Mexico, is one such option. It’s easy to make at home and the only ingredient that requires some digging is piloncillo, unrefined Mexican cane sugar. But if you so choose, you can use grocery store brown sugar instead. However, the unrefined sugar enhances the color of the drink and brings out more of the flavors.
If you’re the cocktail-loving type, a shot of dark rum is a lovely addition to a tall glass of tepache on the rocks.
About Tepache
Tepache originated with the Nahua people in pre-Columbian Mexico, and the name means “drink made of corn.” But the contemporary version does not have corn in it, since over time pineapple rinds became a more popular base. In modern-day Mexico, commercial soda companies picked up on the non-alcoholic drink trend and have started selling Tepache in cans, but it’s always more fun to try and make your own. If you don’t succeed at fermentation the first time, just try again!
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Tepache
Description
A natural, fermented drink.
Ingredients
- 4 1/2 cups water
- 1/2 cup brown sugar or piloncillo
- 1 ripe fresh pineapple
- 1 cinnamon stick
Instructions
- Pour the water and sugar into a pot. Stir together until the sugar has dissolved.
- Cut the top of the pineapple of. Then, begin cutting off the skin in strips so you end up with medium-sized pieces of the prickly skin, with some flesh inside.
- Place the peels and the cinnamon stick in the fermented mixture.
- Cut the leftover pineapple into cubes and store to snack on later. Then, for a little extra infusion, cut the core out of the pineapple. Place it into the pot with the other ingredients.
Cover the pot with a dish towel and leave to sit for 24-36 hours in a room temperature part of the kitchen. If fermentation has occurred, there will be a light foam on the ingredients. If you don’t see that, leave it for another 24 hours.
Once you reach your desired fermentation, serve over ice or neat depending on your preference and enjoy.
Recipe by Emma Riva
Photography by Dave Bryce
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