I was quite interested when I read a piece in the India Times about probiotic teas. Most of us are familiar with Kombucha, which has been growing in popularity over the last few years and uses Camellia Sinensis as its base. Probiotic-rich drinks and foods provide excellent health benefits to our microbiome which directly impacts our GI system and overall health.
I came across a delicious-sounding Mexican drink called Tepache Ginger Tea. Using ginger and pineapple, this probiotic-rich drink sounds too good to be true. My plan is to make some one of these weekends and give it a try. Here’s a recipe that I found which changed out the typical cane sugar with honey, adding another healthy ingredient. As I’ve come to learn, sugar is poison to the body so replacing it with honey is an exceptional idea.
Pineapple-Ginger Tepache Tea
- 1 large ripe organic* pineapple
- 2 cinnamon sticks
- 2-3 cloves
- 1-2 inches of ginger which should be peeled and grated
- 2 tablespoons of the best honey that is available
- 2 cups of filtered water
*Remember that organic ingredients are always best.
After thoroughly washing the pineapple, peel it leaving some pulp on the skin, and juice the remaining pulp. You can include the core into the brew. Fill a large glass jar with all of the ingredients. Stir well. Cover with a cloth and leave unrefrigerated for 2 days. You will notice some foam has formed on the top. Simply remove it and continue the fermentation for another day. Finally, stir, strain and refrigerate with a lid. Once chilled, enjoy this wildly healthy summertime beverage.