Pineapple Tepache Tonic
Of course, yogis never get hangovers… except if you’re a tantric practitioner, or Ayurvedic with friends, or just a rebel yogi…
Just in case, here’s some Mexican magic in the form of a liver tonic, probiotic and anti-inflammatory, from the wonderful book Tonic by Tanita de Ruijt.
PINEAPPLE TEPACHE TONIC
Ingredients:
- 5 cloves
- 1 inch piece of ginger
- 5 allspice berries
- 2 cracked cinnamon sticks
- 1 overripe pineapple (everything including leaves and skin)
- 2 litres of filtered water
- 1/2 cup raw cane sugar
- Lime slice
- Sea Salt
- Cayenne pepper
Method
- Dry toast the spices in a frying pan (medium heat) until aromatic
- Rinse the pineapple (everything) and put it (peeled and cored) into a a large 3 litre glass container with the spices and cover with water. Cover with muslin and leave in a warm place for 2-3 days. When it is near to fermentation, the top of the liquid will appear frothy – scoop off the froth with a wooden spoon.
- After 2-3 days, add the sugar then cover again for 2 more days.
- Then strain and store in a sterilised bottle(s) in the fridge. It will to ferment and fridge so “burp” it once a day at least to stop it blowing the door off your fridge (it happens!).
- Serve cold with lime, salt and a sprinkle of cayenne pepper… Mexicans top it off with a splash of beer…
