Recipe for Tepache, the Mexican fermented drink

The tepache is a popular pre-hispanic mexican drink which traditionally began to be made with corn, although today it is prepared with fruit. Its consumption is very ingrained.

It is a fermented drinkalive, with beneficial properties for health and the microbiota thanks to its active bacteria, produced with spontaneous fermentation. But in Mexico it is taken by tradition, not as a natural remedy.

It is prepared with fruit peels, water and sugar.

For make tepache needed:

fruit juice or pulp their peels or skin water unrefined sugar

In Mexico, panela (unrefined cane sugar, which is called piloncillo there) is used, but it can also be substituted with other sweeteners, such as coconut sugar, corn syrupagave or even coconut water.

This sweetness will degrade with fermentation but sugar is an essential ingredient to start fermentation.

It can be taken as a soft drink or as a slightly alcoholic drink

You can prepare it as a refreshing and light drink, somewhat carbonated, or as a low-alcoholic drink (between 4-8º vol), like beer. It all depends on fermentation time and rest of the ingredients.

To cool you down and take it as a sweet soda, if the weather is warm you may initially need between 24 and 48 hours for a first fermentation. If you want to carbonate it more, you can leave it another 24 or 48 hours. At this point, you have to keep it in the fridge to stop the process, otherwise it will start the later phase, which is when it becomes a slightly alcoholic drink (usually happens after two weeks). Then it will turn into vinegar, its third phase.

Its preparation is only homemade; not sold bottled

Making tepache is easy and cheap. That is why in Mexico it is very common to make it at home, in taverns and cocktail bars that experiment with their own cocktails. You won’t find it bottled, since despite its popularity there are no tepache factories or “tepacherías” In Mexico, like years ago, bottled sangria was not marketed in Spain either.

Its taste will be sweeter if it has more pulp, or more bitter if it has more skin. The latter is usually used to make tepache with a certain degree of alcohol.

Start with the pineapple tepache, the most popular

If you want to try the benefits and taste of this delicious fermented drinkwe advise you to start with the pineapple tepache, The most popular. You can also use apple, mango (including the pit), raspberries, coconut, or any sweet fruit or vegetable like artichokes, pumpkin, or carrots, but not citrus fruits like lemon or lime.

Its peculiarity is that its skin and shell are also used, something that makes this proposal completely sustainable because it takes advantage of everything. But just for that, it only suits you prepare tepache with productsecological to avoid pesticides.

This is how tepache is made at home

In each geographical area and in each season of the year, the time required to ferment can change. Go testing and stop the process when you like its taste. Additionally you can customize your spiced drink or herbs or consume it with crushed ice as a slushie.

The reference measurements to make tepache are 1 liter of water per 100 g of panela. To this you can add half a pineapple (skin and pulp) or just the peel and core (without the pulp) but for this first time we suggest you do it with all the fruit. Take note.

Ingredients:

1/2 pineapple with its skin 150 g of panela 1.5 liters of filtered water black pepper balls and a cinnamon stick (optional)

Elaboration:

Wash the pineapple well, better with a brush, and chop it up with its pulp removing the crown of the pineapple.dissolves either the sugar, agave, or maple syrup into the slightly hot, non-boiling water.Put the mixture into a glass or clay container and cover it with a porous cloth so that it starts fermentation in a warm and dry place in the kitchen without exceeding 30º C.Let it rest for 2 to 4 days maximum. Start testing from the second day to appreciate its evolution and make sure it doesn’t turn into alcohol. When it is ready, strain it and store it in the fridge to consume it fresh and stop the fermentation. Extends fermentation for up to 15 days if you want to get a tepache with some degrees of alcohol and then cover and put in the fridge.