Ingredients and Weight:
- 1 large pineapple (3 lbs.)
- 1 cinnamon stick (3 inches)
- 4 piloncillo cones (1 lb.)
- 8 cups filtered water
Preparation Time:
10 minutes
Cooking Time:
3 days
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Peel and core the pineapple, then cut it into 1-inch chunks.
- Place the pineapple chunks in a clean glass jar.
- Add the cinnamon stick and piloncillo cones.
- Pour the water into the jar and stir to dissolve the piloncillo.
- Cover the jar with a cheesecloth or a paper towel held in place by a rubber band.
- Let the mixture ferment at room temperature for 3 days, stirring occasionally.
Nutritional Information:
- Calories: 120 per serving
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 1g
- Fiber: 2g
Dish Characteristics:
- Refreshing and slightly effervescent
- Sweet and tangy with hints of cinnamon
- Pairs well with grilled meats and tacos
User Comments:
- "This tepache is the perfect summer drink! It's light and refreshing with a touch of sweetness."
- "I love the way the cinnamon adds a warm and spicy flavor to the pineapple."
- "This is a great recipe to use up leftover pineapple."
Special Precautions and Tips:
- Make sure the jar you use is clean and sterilized.
- Stir the mixture daily to prevent mold growth.
- If the tepache becomes too sour, add a little more piloncillo or sugar.
- Tepache can be stored in the refrigerator for up to 2 weeks.
