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Look book vol. 3
Matcha Jell-Oat ShotRecipesLook book vol. 3
Oat Tepache
Published Apr 21, 2026
- Prep Time
- 4 DAYS
- Skill level
- Latin American flavours
- Gut health
- Conscious indulgence
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All You Need
| Amount | Ingredient |
|---|---|
| 250 ml | Oatly Barista Edition |
| 1 | pineapple(skin and core) |
| 100 g | sugar |
| 100 ml | hot water |
| Amount | Ingredient |
|---|---|
| Ice |
Tools
- Glass
- Electric mini whisk
- Jar
- Strainer
- Knife
- Chopping board
To-Do List
For the oat tepache:
- Place pineapple skin and core into a sterilised vessel (eat the flesh — yum!)
- Dissolve sugar in water and pour over the skin and core
- Top up with Oatly Barista Edition until the pineapple bits are covered
- Cover with a loose lid or cloth
- Leave for 4–5 days in the fridge
- When its reached desired fermentation level, strain to remove pineapple bits
- Store in the fridge
For the drink:
- Serve oat tepache over lots of ice
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