Tepache – Fermented Drink

This  drink is made from pineapple rind, and is fermented on your countertop.  It is  commonly made all over Mexico and probably anywhere else pineapple is grown.    Because of the fermentation, you should be  aware, there may be a trace  of alcohol in the drink, but certainly not enough to make you woozy or unable to operate heavy machinery.

I have been making this for several years now, with great success.  I did have 1 bad batch but that was because I used a different type of sugar.  Lesson learned, white sugar, not brown must be used here!!



1 pineapple

3 cups water (more if needed)

1 cup white sugar

Special Equipment

2 quart glass pitcher or jar

Fermentation lock (found in any wine making store.  Optional but handy to have)



Remove leafy top of pineapple and discard.   Cut peel off of pineapple, taking about 1/4 inch of fruit with the peel. Set fruit aside to eat fresh.

Place the peels in a 2 quart glass jar or pitcher, arranging so peel will  stay submerged. ( I put the larger peels on top and jam them in so they cannot get past the neck of the jar.  A small, heavy glass or fermentation weight will also work very well.)

Dissolve the sugar in 2 cups of cool water and pour over peel in jar, adding additional water as needed just to completely cover the peel.

I use a shot glass to prevent the pineapple rind from floating.

If you are using a pitcher, Cover  loosely with plastic wrap.   If using a fermentation lid, just screw it on to the jar .  Put the jar on a saucer to catch any drips if it happens to overflow while it is fermenting.


Place in a warm, spot on your kitchen counter, out of direct sunlight. Cover with a kitchen towel if you don’t have a shady spot to put it.

Mixture will become cloudy and start to bubble after 12 – 24 hours, depending on how warm it is in your kitchen.  This is supposed to happen, it tells you that fermentation has begun.  Soon after that, you will notice it is also becoming fizzy, and may overflow from its container.  Dont worry, this is normal, and perfectly ok.

After  2 days of fizzing check  the flavour of your Tepache.  It should taste sweet, and a little tangy.   If you have achieved this goal, strain, pour into an ice filled glass and enjoy.

If , on the other hand, your tepache tastes “off”, has a bad smell or has darkened in colour, throw it all out, sterilize all your equipment and start over with the next pineapple you buy.

The whole process will take from 1 to 5 days, depending on the  temperature of your kitchen.    On a hot summer day, if I start this in the morning, it can reach the fizzy stage within 24 hours!  Keeps, refrigerated 3- 4 days.



Beverages · Dairy

Non-alcoholic Eggnog


My bad.   I was contacted by one of my readers, who was very excited to see my post of Alton Browns Aged Eggnog  – until she read the list of ingredients, that is.

Like many people, she does not drink , so while that is a great recipe for some, it doesn’t work so well for her or her children.

So, for  those who prefer their eggnog without the alcohol, here is a family friendly version!   This recipe will serve 6 and can easily be doubled, (or halved), so everyone around the tree can raise a glass to celebrate the season.    The original comes from Food Network Magazine but, I could not resist a few tweaks when I made my test batch.

This will still take some planning, if you want to let it cool before serving, but I did taste it while it was still hot, and it is pretty good that way too.

Non-alcoholic Eggnog

3 1/2 cups whole milk

1/2 cup whipping cream

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

2 teaspoons vanilla extract

6 egg yolks

1 cup white sugar

Heat milk, cream, nutmeg and cinnamon over medium heat, stirring occasionally until milk is steaming, but NOT boiling.  This should take 5 – 7 minutes.   Stir in vanilla, remove from heat and keep warm.

Whisk the egg yolks and sugar in another saucepan until smooth.  Cook over  ultra low heat, whisking constantly, until the yolks are warm and the mixture is somewhat shiny.  This will take about 7 minutes.  Remove from heat and whisk in a small amount of the hot milk.  Once well mixed, repeat with a little more milk.  Continue until you have added all the milk.   It is important to do this step slowly to avoid curdling the egg mixture.  (see cooks note below)

Once all the milk has been added to the egg mixture, cook over low heat stirring constantly, until the mixture coats the back of a spoon.   This will take 5 – 10 minutes.   If you have a candy thermometer, use it to check the temperature, which should be 160F.

Remove from heat, let cool 30 minutes, then transfer to pitcher and chill until cold.

To serve, pour into glasses and sprinkle with nutmeg.

COOKS NOTE:  If you  add the hot milk too quickly, the eggs will curdle.  If this happens, finish cooking as directed but before chilling, pour thru a strainer lined with a couple layers of cheese cloth.   This will get rid of all the lumps.

Beverages · Uncategorized

Aged Eggnog


When I was a child, my Mom would make eggnog for us when ever she had an excess of eggs.  Living on a farm did have its culinary advantages, tho’ I was far too young to realize just how fortunate we were!

In later years, we lived ‘in town’, and there was no need to make your own, because it had become a grocery store staple at this time of year.  While it doesn’t hold a candle to Moms’ home made version, one really can’t argue with the convenience of it.

My husband, Kevin,  who loves the stuff, would buy 2 litres as soon as it hit the shelves.   He would pour himself a huge glass, drink it down and declare the beginning of the Christmas season.  It is a very rich drink, and after the first glass , it would be several days before the second, and often we threw out more eggnog than we drank.

I was never a huge fan of the store bought version, but its arrival in stores, (and our refrigerator) was a sure sign of Christmas in Canada, and I missed  it  when we moved here.    Of course, I could have made my own, but the trouble with that was that it never seemed convenient to make it when the craving hit.  Too tired, too late, too many dishes… there was always a good reason NOT to make eggnog.

Which is why I was happy to find this recipe for Aged Eggnog.   I love this version for 2 reasons;

1. It ties in with my obsession for all things fermented, and

2.  It IMPROVES with age!   It is happy to wait in the fridge until one of us actually has a craving for it without going bad, making this the perfect addition to our holiday pantry.   They say an unopened bottle will age nicely in the fridge for up to a year.

We wont be aging ours for THAT long, as a matter of fact, you could actually drink this the same day you make it, but the alcohol will not have mellowed.  In that case, just add extra milk and enjoy!!   Next year, I intend to start this much earlier.

Here then, is my version of Alton Browns’ Aged Eggnog.


Aged Eggnog

6 eggs

1/2 lb sugar

1 1/2 cups whole milk

1 1/2  cups heavy cream

1/2 cup amber rum

1/2 cup brandy

1/2 cup bourbon

1/2 teaspoon grated nutmeg

1/8 tsp kosher or non-iodized sea salt

Separate eggs, freeze the whites for another purpose (merengue anyone?)

Beat the yolks, sugar and nutmeg in large mixing bowl until the mixture light in colour and the mixture falls from the beater in a solid ribbon.

Combine milk, cream and alcohol in a pitcher and slowly beat into egg mixture.

Transfer to glass jar and age in fridge for minimum of 2 weeks.  Alton Brown says a month or even 2 is better, and you can age this for up to a year.

To serve, pour into a glass, sprinkle a little nutmeg or cinnamon over top and enjoy.

Happy Holidays!!