Pineapple Tepache

Tepache is a refreshing fermented pineapple drink that originated in Mexico. It's made with just a few simple ingredients, and it's a great way to use up overripe pineapple. Our version of tepache is slightly more tart than traditional recipes, thanks to the addition of apple cider vinegar. This gives it a nice balance of sweetness and acidity, and it makes it even more refreshing on a hot day.

Tepache has been around for centuries, and it's believed to have originated in Mexico. The drink was originally made with fermented pineapple, honey, and water. Over time, other ingredients were added to the recipe, such as spices, fruits, and herbs. Today, there are many different variations of tepache, but the basic ingredients remain the same. Tepache is a popular drink in Mexico, and it's often served at festivals and celebrations. It's also a common ingredient in cocktails and other mixed drinks. In recent years, tepache has become increasingly popular in the United States, and it's now available at many bars and restaurants.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 medium pineapple, peeled and chopped
• 1 cup raw honey
• 1/2 cup filtered water
• 1/2 cup apple cider vinegar

Instructions

1. Place the pineapple, honey, and filtered water in a large glass jar.
2. Cover the jar with a cheesecloth and secure with a rubber band.
3. Place the jar in a warm, dark place and allow it to ferment for 2-3 days.
4. After 2-3 days, strain the tepache into a clean glass jar.
5. Stir in the apple cider vinegar and enjoy!

Why It Works

• The pineapple provides the sweetness and acidity that are essential for a good tepache.
• The honey provides the fermentable sugars that the yeast need to produce alcohol.
• The water helps to dilute the pineapple juice and honey, and it also creates a favorable environment for the yeast.
• The apple cider vinegar adds a nice tartness to the tepache, and it also helps to preserve it.