Habanero-Pineapple Tepache

Habanero-Pineapple Tepache

makes .5 G


1.5kg pineapple
200g piloncillo sugar
150g raw turbinado sugar
5g cinnamon sticks
8g habanero pepper
1 t coriander seed
1 t grains of paradise
1 star anise


Slice the pineapple into pieces using the skins tops and core.  The entire pineapple should be used for the tepache to ensure the best flavor.  It should yield about 9-10 cups.
Add the pineapple, sugars, spices and pepper into a 1 G glass jar.  Cover the mixture with 2 liters of warm water.  Stir until completely combined and cover tightly.  Allow the mixture to slowly ferment in a room temperature area 75-78 degrees for 2-3 days.
Use a spoon to remove any solids that rise to the top of the mixture and discard.  Strain through a fine mesh strainer or colander.  Transfer into another container and cover.  Allow to ferment once again overnight, then refrigerate.
Serve over ice and garnish with fresh pineapple.

Cocktail recipe:
2 oz. habanero-pineapple tepache
2 oz. bourbon
1 oz. simple syrup 1:1
.75 oz. lime juice



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