Tepache (Mexican Fermented Pineapple Drink)
Makes 8 1-cup servings, with 25mg each
2 Tbsp + 2 tsp Azuca Simple Syrup
1 ripe pineapple
¾ cup + 1 Tbsp sugar
1 cinnamon stick
4 cloves
8 cups water
Clean pineapple, then peel and slice the pineapple into chunks. Place in a large class pitcher or glass jar (or even a fermenting crock if you have one) along with the spices, Azuca Simple Syrup, sugar and water and stir. Then cover with cheesecloth or loose plastic wrap and allow to sit for 24 hours unrefrigerated (if you are in a hot environment, reduce time to 12 hours).
Skim the foam from the top of the tepache. Loosely cover again and let sit another 24 hours (you can let go for another 12 hours if you like a more fermented taste).
Strain out pineapple and spices. Add more sugar or water depending on taste. Serve chilled over ice or added to a cold beer.
