Ferment Fruits And Spices For A Refreshing Mexican Drink

Gerard Low Foon is excellent at pristine, seasonal dishes with unconventional local twists. With his recipes, you will not only easily impress with upscale meals but you’ll also feel like a fancy chef. 

TEPACHE

This fermented Mexican beverage is a tart, refreshing, cider-like drink that is well-loved throughout its home country and is rapidly growing in popularity across the world. Unlike many fermented drinks, tepache requires little time and no fermentation starter so, it is easy to make at home.

Do like the Mexicans and top off your tepache with a little beer for an alcoholic kick.

Yields12 Servings
Total Time55 mins
INGREDIENTS
 1 ripe pineapple, core removed and quartered
 2 hot peppers, halved
 ½ cup brown sugar
 2 oranges, peeled and sliced
 1 1-inch piece of ginger
 2 cinnamon sticks
 1 teaspoon coriander seeds
 1 teaspoon black peppercorns
 5 cloves
 1 bay leaf
 Water, as needed
DIRECTIONS
1

With the side of a knife, crush ginger.

2

In a dry sauté pan, add all spices and toast until aromas release. Set aside and let cool.

3

In an airtight container. Add half of the oranges, pineapple, hot peppers, ginger and half of the brown sugar.

4

Using a rolling pin or any other heavy tool, pound the fruit until their fibres break and release juice.

5

Add spices and cover the mixture. Shake well until sugar dissolves. Repeat the process with remaining ingredients.

6

Allow the mixture to ferment for at least 4 days. Open container at least once a day to release the built-up gases.

7

Strain mixture and store in the refrigerator.

Ingredients

 1 ripe pineapple, core removed and quartered
 2 hot peppers, halved
 ½ cup brown sugar
 2 oranges, peeled and sliced
 1 1-inch piece of ginger
 2 cinnamon sticks
 1 teaspoon coriander seeds
 1 teaspoon black peppercorns
 5 cloves
 1 bay leaf
 Water, as needed

Directions

1

With the side of a knife, crush ginger.

2

In a dry sauté pan, add all spices and toast until aromas release. Set aside and let cool.

3

In an airtight container. Add half of the oranges, pineapple, hot peppers, ginger and half of the brown sugar.

4

Using a rolling pin or any other heavy tool, pound the fruit until their fibres break and release juice.

5

Add spices and cover the mixture. Shake well until sugar dissolves. Repeat the process with remaining ingredients.

6

Allow the mixture to ferment for at least 4 days. Open container at least once a day to release the built-up gases.

7

Strain mixture and store in the refrigerator.

Tepache
Gerard Low Foon

Gerard is the chef and owner of 6Plates supper club. He uses local, seasonal ingredients and reimagines local dishes to highlight the rich diversity in Trinidad & Tobago's cuisine.

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