Let’s make a home brewed alcoholic version of tepache – a pineapple agua fresca style drink with a rich history! Tepache is a fermented beverage made from the peels of pineapples, and is sweetened either with piloncillo or brown sugar. It can be spiced with powdered cinnamon and clove — and it’s always best served cold! Even though tepache is fermented for several days, the resulting drink does not usually…
Having perfected our Crispy Honey Hydromel recipe, it was time to up our game. Homebrew Ohio reached out to discuss some fruit purées that might add a pop of fruity freshness to the recipe. We looked at grapefruit, blood orange, mango, raspberry, blueberry, and so many others. But we settled on homebrewing two thirst-quenching hydromel meads, one with blackberry and one with boysenberry. Purees were added in secondary and recipes…
Coquito is a Puerto Rican take on eggnog. Due to shelf stability and availability, most coquito recipes use canned milk like evaporated milk and sweetened condensed milk. This recipe, adapted from our traditional eggnog recipe, uses fresh milk and powdered sugar instead. For the coconut components, we use two unsweetened canned ingredients: coconut cream and coconut milk. Unlike a typical eggnog recipe, this recipe uses no egg whites. The cinnamon extract can…
Eggnog is often sort of just… gross. Grocery store nog is gooped up with thickeners and artificially colored until it’s more mustardy than the yellow you’d expect from eggs blended with ten times their weight in dairy. Liquor store nog tastes like canned milk — and the booze is either over-the-top or not enough to be worth the price tag. Try this recipe for a nog you can be proud…