• Home
  • Drinks
  • Tepache (Mexican Spiced Pineapple Cider)
0 0
Tepache (Mexican Spiced Pineapple Cider)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
.25 cup Organic Raw Sugar or Piloncillo Sugar plus more for sweetening
Peel and Core from 1/2 a Fresh Pineapple roughly chopped
1 Small Cinnamon Stick
.5 Piece of Star Anise
1 Clove

Bookmark this recipe

[userpro_bookmark width="100%"]

Tepache (Mexican Spiced Pineapple Cider)

By The Terpene Connoisseur

A drink with Beta Caryophyllene, a dietary cannabinoid, and probiotics

  • 5 min
  • Serves 1
  • Medium

Ingredients

Directions

Share

This Mexican style pineapple cider by The Terpene Connoisseur  is a delicious and healthy drink and filled with Beta Caryophyllene, a dietary cannabinoid, and probiotics that promote a healthy digestive system. 

 

Directions:

In a small pot over medium heat, dissolve the ¼ cup of sugar in 1 cup water. Once fully dissolved pour into a 1 quart mason jar. Add the pineapple scrap and spices.

Fill the jar up to about 1.5 inches below the rim (to allow space for bubbles to escape during fermentation). Stir all ingredients in the jar with a spoon to disperse evenly.

Cover the jar with a kitchen towel and leave in a dark space to ferment.

The cider should start to bubble vigorously after 2-3 days, and the bubbles should slow down significantly after 4-6 days. At this point, strain the mix though a fine strainer or allow to drip through a coffee filter. Add a few more tablespoons of sugar if desired and then return to jar and refrigerate.

Consume within a week or two.

(Visited 32 times, 1 visits today)

Steps

1
Done

In a small pot over medium heat, dissolve the ¼ cup of sugar in 1 cup water. Once fully dissolved pour into a 1 quart mason jar. Add the pineapple scrap and spices.

2
Done

Fill the jar up to about 1.5 inches below the rim (to allow space for bubbles to escape during fermentation). Stir all ingredients in the jar with a spoon to disperse evenly.

3
Done

Cover the jar with a kitchen towel and leave in a dark space to ferment.

4
Done

The cider should start to bubble vigorously after 2-3 days, and the bubbles should slow down significantly after 4-6 days. At this point, strain the mix though a fine strainer or allow to drip through a coffee filter. Add a few more tablespoons of sugar if desired and then return to jar and refrigerate.

5
Done

Consume within a week or two.

420 Foodie Club

We are a thriving community and resource for people like you, who love to cook, make, consume and learn about cannabis cuisine.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Mango Kush Cannabis Tincture
Cannabis Infused Watermelon Kombucha Tonic
next
Cannabis Infused Watermelon Kombucha Tonic
previous
Mango Kush Cannabis Tincture
Cannabis Infused Watermelon Kombucha Tonic
next
Cannabis Infused Watermelon Kombucha Tonic

Add Your Comment