Ingredients:

  • 1 medium ripe pineapple (about 2 pounds / 900 grams, peeled)
  • 1 cup (200 grams) of dark brown sugar, packed
  • 2-3 cinnamon sticks
  • 8 cups (2 liters) of water
  • 1/2 cup (120 ml) of piloncillo (if available) or additional brown sugar
  • Optional: 1-2 cloves or a dash of nutmeg for extra spice

Instructions:

  1. Peel the pineapple, reserving the skin and core. Cut the fruit into chunks for snacking or other uses.
  2. In a large glass jar, combine the pineapple peels, brown sugar, cinnamon sticks, and optional spices.
  3. Pour in the water, ensuring the solids are fully submerged. Stir with a wooden spoon until the sugar is dissolved.
  4. Cover the jar with cheesecloth or a clean kitchen towel, securing it with a rubber band. Place in a warm, dark area for 2-3 days.
  5. Check the tepache daily, giving it a stir and tasting it after 48 hours to see if it’s tart enough for your liking.
  6. Once fermented to your preference, strain the liquid through a fine mesh sieve into a clean jar or pitcher, discarding the solids.
  7. Chill in the refrigerator before serving. Optional: Serve over ice, optionally garnished with a slice of fresh pineapple or a cinnamon stick.