Traveling is a fun experience itself, but I also like the part that the new experience adds something new to my life home.
We recently took a trip to Milwaukee, and we had a fabulous dinner at a plant-based restaurant called Strange Town.
Their food was unique, and their drink menu was not an exception.
We found something we had never heard of, and after listening to the description given by our server, we decided to try it.
That was Tepache.
We absolutely loved it, and I was already googling recipes that night.
Tepache is a Mexican fermented beverage, made from water, piloncillo or brown sugar, pineapple rind, and spices (e.g,, cinnamon).
It’s super easy to make.
Mix water and brown sugar until the sugar dissolves.
Add pineapple rind and core.
I also added cinnamon sticks.
Loosely cover and wait.
Many recipes said wait for 24 to 36 hours, until it starts bubbling, showing fermentation.
But mine did not start bubbling until 4 days later.
After that you can take the solid out and put it in the fridge, or you can let it continue to ferment.
The timing was tricky.
I tasted mine every day since it started showing fermentation, and it was tasting better and better every day.
I let it keep fermenting until 6th day.
This turned out amazing!!
It was as good as the restaurants, if not better!
It definitely has the fermented taste which I loved, and the cinnamon gives a depth in the flavor.
You don’t necessarily taste the cinnamon, though.
If you don’t know, you won’t know there was cinnamon, although you will probably guess some kind of spice was used.
This is super refreshing and delicious.
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