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LaraColada
Grand Member (1 year)
God's Mother, Perú
Joined: Dec 05, 2019
Posts: 71
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On 2019-12-25 14:04, PineappleWhip wrote:
LaraColada,
Marie from Tonga Hut used piloncillo cones like the ones on this link:
https://www.amazon.com/Goya-Piloncillo-Panela-Brown-Sugar/dp/B00PE1T0EM/ref=asc_df_B00PE1T0EM/?tag=hyprod-20&linkCode=df0&hvadid=309811627177&hvpos=1o1&hvnetw=g&hvrand=14669854459106694290&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9031537&hvtargid=pla-567911555227&psc=1
She said that this is the sugar that is used mostly in Mexico for their tepache, and gives a very distinct flavor. I’m hoping to get some, just to play with in different recipes.
I’m going to try making a tepache one of these days, whenever i get some free time...lol
LaraColada,
Thanks for your recommendations. I will be trying that also. :)
Yeah that the one we use here. Except we call it Chancaca.
I'm going to try to make one with the coffee leftovers grounded beans and orange Peels.
I'll post the results.
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