Tepache Fresco
Fresh pineapple, piloncillo, and spices — the non-fermented version of the pre-Columbian Aztec tepache, commercial brands reaching US markets around 2015.
- 2 cupspineapple(cubed with some rind)
- 4 cupswater
- 2 ozpiloncillo(or brown sugar)
- 1 wholecinnamon stick
- 3 wholecloves
- 1Combine pineapple, water, piloncillo, cinnamon, and cloves in pot.
- 2Bring to boil then simmer 20 minutes.
- 3Remove from heat and let steep 30 minutes.
- 4Strain into pitcher.
- 5Refrigerate until cold.
- 6Serve over ice with pineapple wedge and cinnamon stick.
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Tepache is a traditional Mexican fermented pineapple beverage with roots in pre-Columbian Aztec culture, where indigenous peoples fermented corn and other ingredients into lightly alcoholic drinks for both daily consumption and ceremonial use. The Spanish colonial period transformed tepache using the pineapple — a fruit native to South America and adopted enthusiastically by Mexico — combined with piloncillo (unrefined brown sugar) and spices, producing a slightly fermented, naturally fizzy drink through wild yeast fermentation at room temperature over two to three days. Commercial tepache products emerged in the American market beginning around 2015, with brands like Tepache brand and Flying Embers Hard Tepache introducing the format to craft beverage consumers. Tepache Fresco captures this fermented pineapple-spice character in a mocktail format using fresh pineapple juice with spice and fizz.
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