Fermented Pineapple Drink
TepacheThis drink is made all over Mexico. Older versions had the drink fermented with barley, which took two to three days to ferment. With beer, fermentation only takes 24 hours. When I served this drink to friends and cooking students, it was a hit. Piloncillo is Mexican raw sugar that's formed into hard cones or disks. If not available, dark brown sugar works fine. Canela is the type of cinnamon used in Mexico. Canela cinnamon sticks and piloncillo are both available in Mexican markets and in the Mexican section of some supermarkets.
Ingredients
Makes 12 to 16 servings
- 1 whole fresh ripe pineapple about 2 pounds
- 2 quarts cold water
- 1 pound Mexican piloncillo or dark brown sugar
- 2 cinnamon sticks Mexican canela or Ceylon variety preferred
- 4 whole cloves
- 1 12-ounce bottle lager beer
Instructions
- Remove the top and bottom of the pineapple.
- Stand the pineapple on end and with a sharp knife, cut off the peel all the way around.
- With a paring knife, dig out the "eyes." Chop the pineapple coarsely and put the pineapple into a large glass container or crock and reserve.
- In a large pan, bring to a boil the water, sugar, and spices.
- Boil over medium heat 15 minutes.
- Remove from the heat and cool until lukewarm, about 15 minutes.
- Pour the cooled sugar mixture over the pineapple.
- Add the beer.
- Cover and let stand at room temperature to ferment 24 hours.
- Strain the mixture through cheesecloth or a fine strainer into a glass container.
Notes / Tips / Wine Advice:
Serve over ice cubes in small 4-ounce juice glasses, or in wine glasses.