Tepache is a traditional Mexican fermented drink made from pineapple, offering a unique blend of sweet, tangy, and fizzy flavors.

Its refreshing taste makes it a perfect beverage for hot summer days, and it’s incredibly easy to prepare at home using only a few simple ingredients.

By making tepache yourself, you can enjoy a cost-effective, eco-friendly drink that’s both delicious and packed with probiotic goodness.

What is Tepache?

Tepache is a fermented pineapple drink that originated in pre-Columbian Mexico. Traditionally, it was made using corn, but modern recipes use pineapple, brown sugar, and spices. It’s a low-alcohol drink with a flavor profile similar to kombucha, featuring hints of sweetness, spice, and tangy fermentation.

Why Make Tepache?

Gut Health: Like kombucha, tepache is rich in probiotics that support digestive health.
Eco-Friendly: It’s a great way to use pineapple peels and cores, reducing food waste.
Easy and Affordable: With minimal effort, you can create a delicious homemade drink without the high price tag of store-bought options.

Fermented Pineapple Chunks Recipe

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Equipment

A glass or ceramic jar with a tight-sealing lid (5 liters or larger)
Cheesecloth or a cotton towel
A strainer or cheesecloth for filtering

Ingredients

1 large ripe pineapple or 2 small ones
1 lb packed dark brown sugar or piloncillo
10 1/2 cups water
4-5 whole cloves
2 whole allspice
1 stick canela Mexican cinnamon
Optional: 1 1/2 cups light beer for added flavor and carbonation

Instructions

Step 1: Prep the Pineapple
Wash the pineapple thoroughly to remove dirt and pesticides.
Cut off the top and bottom and discard.
Slice the pineapple into chunks, including the skin and core, as these add flavor to the fermentation.
Step 2: Assemble Ingredients
Place the pineapple chunks into your glass or ceramic jar.
Lightly crush the cloves, allspice, and cinnamon stick in a mortar and add them to the jar.
Pour in 8 cups of water and stir well to combine.
Seal the jar tightly and place it in a warm spot with access to sunlight. Let it sit for 3 days.
Step 3: Check for Fermentation
After 3 days, check for bubbles forming on the surface. This indicates active fermentation. If bubbles haven’t formed, let it ferment for another day.
In a saucepan, combine the remaining water and brown sugar. Heat until the sugar dissolves, then let it cool to room temperature.
Step 4: Add Sugar Syrup and Optional Beer
Add the cooled sugar syrup to the jar.
If you prefer a slightly alcoholic version, mix in the light beer.
Stir well, reseal the jar, and let it ferment for another 3 days.
Step 5: Strain and Serve
Once fermentation is complete, strain the mixture through cheesecloth to remove the pineapple chunks and spices.
Press the pineapple chunks to extract all the liquid.
Refrigerate the strained tepache until cold.
Serve over ice and enjoy!

Tips for the Best Tepache

Adjust Sweetness: Use more or less sugar based on your taste preference.
Monitor Fermentation: Tepache should be fizzy and tangy but not overly sour. If left too long, it can turn into vinegar.
Reusing Pineapple Peels: You can reuse the strained peels for a second batch by adding fresh water and sugar.

Frequently Asked Questions

Does Tepache Have Alcohol? Yes, tepache contains trace amounts of alcohol due to fermentation. The alcohol content is similar to kombucha unless you let it ferment longer or add beer.

Can I Make Tepache Without Beer? Absolutely! Simply omit the beer and let the drink ferment a little longer for a naturally fizzy beverage.

How Long Does Tepache Last? Once strained and refrigerated, tepache can last up to a week. Its flavor may become more sour over time.

Why You Should Try Tepache

Tepache is a delicious, probiotic-rich drink that’s easy to customize. Whether you enjoy it as a non-alcoholic refreshment or a lightly spiked summer treat, it’s sure to impress your taste buds. So grab a pineapple and start brewing today!