Ingredients

• 1 pineapple cut into chunks (leave the skin on)
• 1 cup of dark honey
• 8 cups water
• 4 whole cloves
• 2 cinnamon sticks

Instructions

1. Wash the pineapple and cut into chunks.
2. Mix the honey and water in a gallon container.
3. Add the pineapple chunks, cloves, & cinnamon sticks to the jar and cover with a towel. Set the jar aside in a cool, dry place away from direct sunlight and let it ferment for 3 to 4 days. It will become cloudy and develop a harmless white foam.
4. Strain the finished tepache into a clean jar and refrigerate until well chilled.
5. Best consumed within a few days.