Refreshing and loaded with enzymes and vitamins, tepache is Mexican fermented drink, a great way to cool off on long summer days.
Servings: 5 cups
- 1 large ripe pineapple
- 2 cinnamon sticks
- 2–3 whole cloves
- 1 1-inch ginger knob, peeled and grated
- 4 tablespoons Manuka honey
- 4 cups purified water
Peel the pineapple and add the peels into a clean large glass jar.
Juice the pulp and pour over the peels.
Mix the warm water with honey and spices and transfer the mixture into the jar. Stir to combine.
Cover the jar with a small plate and set on the counter at room temperature for a minimum of 3 days.
Remove the foam, cover, and let ferment one more day.
Strain and chill in the refrigerator before serving.
The tepache drink traditionally calls for cane sugar to activate fermentation, but I replaced it with Manuka honey for an extra enzyme kick. Manuka honey also has healing properties for the digestive tract, so combining it with pineapple and ginger makes this the perfect drink to soothe upset bellies.
If you don’t have manuka honey, feel free to use regular honey.
Serving: 500ml | Calories: 177kcal