Description
This bubbly Mexican pineapple tepache is a fun summer replacement for your usual glass of kombucha.
Ingredients
Units
Scale
- 1/2 pineapple cut into chunks (leave skins on)
- 1/2 cup brown sugar
- 4 cups of water
- 2 whole cloves
- 1/2 gallon size glass jar
Instructions
- Wash the pineapple and then cut into chunks.
- Mix the brown sugar and water until sugar dissolves.
- Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
- Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
- Tepache will become cloudy in 2-3 days and white foam will form on the surface.
- Scoop out the white foam that forms.
- Serve Pineapple Tepache over ice.
Notes
The pineapple chunks are delicious to eat too.
- Prep Time: 10 mins
- Fermenting Time: 4320 mins
- Category: Drink
- Method: Fermenting
- Cuisine: Mexican