My #1 favourite and easiest of all probiotics, in only 4 days.
Time doesn’t always allow me to brew and I am never patient!
When talking about probiotic drinks and more precisely – cocktails and fermentation – I start thinking a beautiful natural process where things change thanks to nature and little microbes, transformations that turn magically in to healthy bubbly solutions, the main issue, and often the major problem can be inability to manage time and keep things tidy and being respectful of the natural slow process of things…
HERE IS THE FIRST REASON TO MY GUIDE TODAY ON HOE TO MAKE TEPACHE.
Time and simplicity.
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Tepache Cocktail Recipe
Tepachi Cocktail Recipe
TEPACHE, THE RECIPE:
- 1 organic pineapple
- 2 Liters of filtered water or mineral water
- 220 g of raw sugar, piloncillo is the best one!
- 4 sticks of cinnamon, medium size
- 20-30 cloves circa
EXECUTION of Tepachi Cocktail:
- BRING 250 ML OF WATER TO A SIMMER, ADD THE SUGAR AND STIR UNTIL IT DISSOLVES, POUR THE CONTENT IN A LARGE 2.5 MASON JAR.
- ADD ENOUGH COLD WATER TO COOL THE LIQUID DOWN
- ADD THE PINEAPPLE SKIN, AND I SUGGEST A COUPLE OF WHOLE ROUND SLICES, OF 1,5 CM HEIGHT
- STIR VIGOROUSLY , ADD THE CINNAMON STICKS (4)
- ADD CLOVES (CIRCA 20-30)
- SEAL IT WITH THE CLOTH ON TOP OF THE OPEN JAR.
- WAIT 4-7 DAYS FOR THE TEPACHE TO BE READY.
- ONCE IT’S STARTS TO BUBBL, JUST STRAIN THE SOLIDS OFF AND BOTTLE IT, THROUGH FILTRATION, WITH ANOTHER CLOTH AND A CHINOIS FUNNEL.
This pro-biotic Mexican drink is part of the latin south american culture:
In some parts of Mexico, if you are lucky you can still find tepache vendors, on the sides of the streets, but its popularity has decreased through the newer generations, however Mexican folks recall drinking this fizzy gentle drink in hot sunny days!
As pre-hispanic used to do back in the 15th century in mexico, we study this recipe, and try to craft some great drinks using this for the first time on the blog!
The easiest of all fermented drinks, for me that I wish things would be all so easy!! Never spend more than 2£ for the single batch and taste something gorgeous !
After discussing with my colleagues a couple of years ago on the doubts and bad misconceptions about it, I gave up to this beautiful drink, that like every other fermented drink is smelly and not the most aromatic libation around there, surely I had no idea of How to make tepache … believe or not:
I soon discovered how it greatly mixes in the cocktails we were preparing at the Mexican restaurant where I worked in 2017, Ella Canta
Tepache requires less time and investment than kombucha and kefir , and way less than fermenting beer and wine. And it’s marvellous discovering that you will just need to purchase 1 pineapple and chose the spices you have in the kitchen at home to flavour it as you prefer!
That’s why making tepache requires an initial budget of less than 9,50£
if you consider buying a Pineapple, usually for 1.80£ , a stick of cinnamon, a handful of cloves and a bag of raw cane sugar that you will use for several batches, just divide the total cost per … 12 total batches, lovely bubbly! Cost’s ridiculously cheap!
THERE IS AN INFINITE AMOUNT OF TROPICAL COCKTAILS READY TO BE PHOTOGRAPHED AND DESCRIBED SOON FOLLOWING THIS BLOG POST…
…MAYBE STARTING FROM A CLEAR PINA COLADA???
Cheers to your health and wealth!