Mexico is always famous for spicy dishes that combine many spices, and drinks are no exception. Tepache, a beverage fermented from pineapples, has been one of Central America’s refreshments for a long time. It is known that this drink is as rich in prebiotics as Kombucha or Kefir. Surely the juice bottle manufacturers are researching the processing to launch this product.
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What is Tepache?
Tepache is a famous Mexican drink made from fermented pineapple, spicy spices, sugar and beer. Offering refreshing flavors and no less variety, Tepache is the perfect drink for a summer day. The word “tepache” is derived from the Nahuatl language, originally the language of the Aztecs and later used in some parts of Mexico. This word means “beverage made from corn” – the material originally used to ferment the drink.
In addition to the delicious taste, the pineapple dish Tepache is also very economical. Because this dish uses the core of the pineapple. You might like how we use parts of pineapples that we normally throw away or compost.
It also requires an ingredient you may or may not have been exposed to: Piloncillo. This form of pure raw cane sugar is molded in a cone shape. And it is often used in Mexican dishes. If you live near a Mexican grocery store, it definitely has an area that sells these ingredients. Otherwise, brown sugar can be used instead. Their flavors are not exactly the same, but you can use them.
The difference between Tepache and Kombucha
Although both are fermented beverages, Tepache and Kombucha are not the same. Kombucha is a fermented tea that is supported by a brewed yeast (a symbiotic culture of bacteria and yeast). Tepache only needs sugar, water, pineapple core and pineapple skin. Kombucha undergoes a secondary fermentation, to which other flavors and fruits are added. Tepache usually doesn’t.
In addition, Tepache needs to undergo a faster fermentation, such as making Kombucha. But this process has a couple of differences. Tepache needs to be left for a few days at room temperature. So if you’re making this Mexican drink for a special occasion, plan ahead.
How to make it at home?
Ingredients
1 gallon of water
One piloncillo cone (or 1 pound brown sugar)
1 ripe fresh pineapple
1 cinnamon stick
How to make
1: Boil water in a large pot. Remove the pot from the heat, add the Piloncillo molasses or brown sugar so that it dissolves in the hot water.
2: Cut off the top of the pineapple and discard. Use water to wash the outside of the pineapple, making sure to remove all dirt or insects.
3: Peel the pineapple
4: After the sugar or Piloncillo has dissolved into the hot water, place the pineapple peels in the pot. Add cinnamon stick.
5: Cut the pineapple into slices or pieces, keeping the fibrous core separate. Preserve the pineapple flesh to make other dishes.
6: Add the pineapple core to the pot and stir well.
7: Cover the pot with a dish towel and place it on the stovetop or another place (at room temperature) where it’s easy to reach but away from light. The towel helps to remove any foreign objects in the air approaching the mixture. This allows the fermentation to take place successfully.
8: After 24 to 36 hours, check the mixture. If you see some white foam on the surface of the water, it’s fermenting. You can drink it right away or keep brewing for another day or so. If you don’t see white foam, cover the pot and check in 24 hours. The time required for fermentation varies according to room temperature, pineapple ripeness, and other factors.
9: Once the Tepache pineapple incubator has reached the desired level of fermentation, strain and remove all solids.
10: Transfer liquid to a glass bottle and refrigerate.
11: Ready to drink with some ice, and sugar if needed.
Gut Glory trend drives the market
More and more fermented products are emerging with messages related to immune health, Tepache being one of them.
Therefore, it should come as no surprise to see these concepts increasingly spread in the international arena. For example, the popular Mexican beverage tepache, a probiotic drink similar to kombucha but made from fermented pineapple, is attracting interest from U.S. manufacturers, given the pace of its launch which is growing at a CAGR of 75% from 2017 to 2021.
Fermented foods are gradually reviving because of their health benefits to consumers. According to Innova’s trend number six, in 2022, Gut Glory will take the throne and promote Vietnamese juice bottle manufacturers to develop in this new way.
It is not surprising that once the pandemic has passed, consumers have always wanted to strengthen their immune systems and gut and have turned their attention to product lines that combine beneficial gut microbiota such as: probiotics and prebiotics.
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Promising in the near future, the processing of tepache tea will develop extremely strongly. More specifically, the trend of caring about health is a great motivation for the market of fermented products to expand more and more around the world. If you are looking to develop fermented tea drinks and are looking for reputable, high-quality R&D, production, OEM, ODM partners, accompanying the WANA Beverage team, one of the best juice bottle manufacturers is an ideal choice.
ASIA FOOD AND BEVERAGE COMPANY LIMITED (ASIA FOOD AND BEVERAGE CO.,LTD)
- Hotline : (+84) 93 575 0088
- Phone : (+84) 93 575 0088
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