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Tepache

This traditional Mexican fermented beverage uses pineapple scraps, piloncillo, and spices to create a naturally carbonated probiotic drink. Takes 2-5 days depending on temperature.

Featured in Drinks for any time.

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Updated on Fri, 03 Jan 2025 01:20:35 GMT
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Two glasses of tropical drink with pineapple and cinnamon sticks sit on a wooden board, accompanied by fresh pineapple and spices. Save it
Two glasses of tropical drink with pineapple and cinnamon sticks sit on a wooden board, accompanied by fresh pineapple and spices. | myhomemaderecipe.com

Let me share my favorite tepache recipe that brings the vibrant flavors of Mexico right to your kitchen. After perfecting this fermented drink I've discovered the secrets to achieving that perfect balance of sweetness and fizz. The way it transforms simple pineapple peels into something so refreshing is absolutely magical.

Zero-Waste Wonder

What makes tepache so special is how it turns what most people throw away into something delicious. The natural fermentation process creates such wonderful complexity and those gentle bubbles make it irresistibly refreshing. My friends are always amazed when they learn it started as just pineapple peels.

What You'll Need

  • Fresh pineapple peels and core.
  • Traditional piloncillo sugar.
  • Warming spices.
  • Pure filtered water.

Let's Start Brewing

Sweet Beginnings
Create that perfect spiced syrup base.
Prep with Care
Clean those pineapple pieces thoroughly.
Time to Combine
Mix everything in your fermentation vessel.
Watch the Magic
Monitor those beautiful bubbles forming.
Final Touch
Strain and chill your finished tepache.

Success Secrets

The key to perfect tepache lies in patience and attention. Watch those bubbles they tell you how your fermentation is progressing. And remember cleanliness is crucial for successful fermentation getting those pineapple peels really clean makes all the difference.

Serve It Fresh

Your tepache is best enjoyed well-chilled over ice. I love serving it on warm afternoons or mixing it into cocktails for a unique twist. Just remember it keeps fermenting even in the fridge so enjoy it while it's at its peak of flavor.

A refreshing pineapple drink garnished with a slice of pineapple and cinnamon sticks, alongside a whole pineapple and chopped pineapple pieces. Save it
A refreshing pineapple drink garnished with a slice of pineapple and cinnamon sticks, alongside a whole pineapple and chopped pineapple pieces. | myhomemaderecipe.com

Frequently Asked Questions

→ Why use organic pineapple?
Organic pineapple ensures no pesticides or chemicals interfere with the natural fermentation process.
→ What's the ideal fermentation temperature?
70-80°F is ideal. Warmer temperatures speed up fermentation, while cooler ones slow it down.
→ Why remove the foam?
The white foam is harmless but should be removed for aesthetic purposes. It's a normal part of fermentation.
→ How do I know when it's ready?
Look for bubbles around the edges and taste for a balance of sweet and sour with light carbonation.
→ Why not use plastic containers?
Fermentation can react with plastic. Use nonreactive materials like glass, stainless steel, or ceramic.

Tepache

A traditional Mexican fermented drink made from pineapple skin and core, spiced with cinnamon and cloves, naturally carbonated through fermentation.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Zaho

Category: Beverages

Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings (2 quarts)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 cup piloncillo or brown sugar.
02 2 (2-inch) cinnamon sticks.
03 5 whole cloves.
04 2 quarts filtered water, divided.
05 1 large organic pineapple.
06 Pineapple slices for garnish (optional).

Instructions

Step 01

Heat piloncillo, cinnamon, cloves and 1 cup water until sugar dissolves. Cool to room temperature.

Step 02

Wash pineapple. Remove ends. Cut off skin leaving some fruit attached. Cut core into chunks. Save skin and core.

Step 03

Place pineapple parts in nonreactive container. Add syrup and remaining water. Cover with cheesecloth.

Step 04

Let ferment 2-5 days in warm spot (70-80°F) until bubbly and slightly sour. Remove foam as it forms.

Step 05

Strain through cheesecloth. Serve over ice with pineapple garnish.

Notes

  1. Keeps 1 week in refrigerator.
  2. Will continue fermenting even when chilled.
  3. Don't use plastic containers.

Tools You'll Need

  • Nonreactive container (3+ quarts).
  • Cheesecloth.
  • Fine mesh strainer.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: ~
  • Total Carbohydrate: 30 g
  • Protein: ~