Tepache Recipe, a Fermented Pineapple Drink (2024)

A funky and fruity fermented pineapple drink that you can easily make at home. Delicious as a substitute for a sour beer in the summertime.

Tepache Recipe, a Fermented Pineapple Drink (1)

SKIP TO RECIPE

Tepache is really fun to make.

The simple ingredients morph into a mildly sweet and funky fermented pineapple beer with a light carbonation and a background of spice. You get plenty of pineapple flavor with the earthy funk of fermentation that you could compare to a sour style beer if you've ever tasted one.

Great for sipping chilled on a hot summer day!

Tepache Recipe, a Fermented Pineapple Drink (2)

Tepache Recipe

Water, sugar, pineapple, and spices are all that you need for making your own Tepcache.

Usually there is a stick of cinnamon thrown in for some additional spice, but also try adding cloves, anise, chilies or some ginger. I like the extra spice that ginger gives and it will also help out with the fermentation process, which leads to the question...

Is tepache alcoholic?

Barely. Whenever there is fermentation alcohol is created but in Tepache there is almost none. It is comparable to the amount in other fermented beverages such as Kombucha.

Choosing your Tepache ingredients

When picking a pineapple grab one that is isn't green and firm. It should have dark orange and brown colors and have a little bit of give when you push the center of one of the little hexagons.

Keep in mind you will be using the rind for making Tepache so do your best to find an organic fruit, and be sure to give it a thorough rinse when you get home.

For the sugar, a hard Mexican brown sugar called Piloncillo is traditionally used. Pilocillo is made by cooking down sugarcane juices to create a rich and flavor cone of firm brown sugar.

You can find it at Hispanic grocery stores or order some on Amazon, but if you can't get your hands on some use brown sugar instead.

Tepache Recipe, a Fermented Pineapple Drink (5)

The best way to cut a pineapple

Cutting a pineapple is easy as long as you know how to do it.

1. Lay the pineapple on its side and cut off the top and bottom.

2. Stand it on its now flat bottom and carefully cut off the rind in strips all the way from top to bottom.

3. keeping the fruit standing up cut it in half lengthwise. Then lay each half flat on its face and cut in half lengthwise again.

4. Last stand each quarter vertically and cut off the inner most part of the triangle where the rind is.

For making Tepache we will use the rind (and all the little prickly eyes that you cut off the fruit) as well as the core. This way you get to enjoy all the most delicious parts of the fruit without wasting anything.

TIP: pluck out a few of the best looking pineapple fronds and store in a glass of water in the fridge for up to two days for garnishing.

Tepache Recipe, a Fermented Pineapple Drink (6)

Ways to enjoy Tepache

Tepache's sweet fermented flavor makes it delicious to sip chilled or over ice, but you can also serve it mixed in drinks.

Try pouring it together with beer (like a New England style IPA) to add some funky fruitiness to your life.

Or mix Tepache into a cocktail for some flavors that you don't often find in mixed drinks. It pairs really well with rum and tequila, but also try experimenting with whiskey, gin, or brandy.

You could even serve it with some fresh fruit juice. Pour in a little lime, lemon or grapefruit juice to give it a bit of sour balance.

Tepache Recipe, a Fermented Pineapple Drink (7)

Some quick fermentation tips

What's actually happening when you make Tepache is that the cultures from the pineapple are eating the sugar. When they do they create alcohol (just a little) and gas which carbonates it.

The drink becomes fizzy because the gas bubbles get trapped and forced back into the liquid which is important to remember if you want your Tepache to be bubbly.

If you don't put a lid on your Tepache soon enough it will not have enough time to carbonate itself. I found it best to wait 48 hours before straining into an air tight container that you're sure can withstand the added pressure from fermentation!

Be sure to leave some "head room" at the top of the bottle to avoid fridge explosions, we don't need any of that.

Also Try Making:

A pineapple Daiquiri

Wray and Ting for an awesome summer cocktail

Make pineapple syrup with your leftover fruit

Tepache Recipe, a Fermented Pineapple Drink (8)

PRINT RECIPE

Tepache Recipe

A Mexican pineapple drink made with piloncillo and spices for a light fermented beverage.

Ingredients

  • 1 pineapple
  • 200 grams Piloncillo or Brown Sugar
  • 10 Cloves
  • 1 Cinnamon Stick
  • 5 Ginger Slices - optional

Instructions

  • Cut the top and bottom off the pineapple, stand it up to remove the rind, then cut off the inner core and save the fruit for eating.

  • Add the pineapple rinds to a 1/2 gallon jar that will fit them all nicely.

  • Add the ginger (optional), cinnamon, cloves and sugar.

  • Pour in enough water to over all the ingredients.

  • Cover with a clean cloth and let sit at room temperature for 48 hours.

  • Strain the liquid into a strong tightly sealed glass bottle and let rest in the refrigerator for several days to get slightly carbonated.

Notes

Serve your Tepache in a small glass by itself, poured together with a nice beer, or mix it into a cocktail!

Prep Time: 15 minutes minutes

2 days days

Total Time: 2 days days 15 minutes minutes

Course: Drinks

Cuisine: Mexican

Servings: 1 quart

Tag me at @mydrinkinghobby when you make this!

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Tepache Recipe, a Fermented Pineapple Drink (2024)

FAQs

How long does it take for tepache to ferment? ›

Tepache is a quick ferment, taking about 3 days if your ambient room temperature is hovering around 77° to 86°F. (Be advised that the fermentation time will increase if the temperature is cooler, and likely take between 5 to 10 days.)

What does fermented pineapple do to the body? ›

As a fermented beverage, tepache contains some probiotics, which help keep the good bacteria in your gut healthy, help with digestion and support your immune system. The fermentation process also boosts the vitamin content of tepache, so it offers more nutritional benefits than just eating a ripe pineapple.

What happens if you ferment tepache too long? ›

It has fermented too long. At room temperature, tepache develops quickly and can turn to vinegar. It is not lost! Use it as a table vinegar for your summer salads, or in your “sour” cocktails.

Should you wash pineapple tepache? ›

You will be able to tell whether it's fermenting properly or not by the smell. Don't wash or submerge the pineapple in hot water. This will kill the yeast. Ripe pineapples are also best for making tepache.

How to tell if tepache is bad? ›

If you see mold growing, discard the tepache and start again. Make sure it is mold though. Mold is dry, fuzzy, and always sits on the surface. It is normal for a layer of white film or bubbles to appear.

Is tepache good for your gut? ›

Probiotic and Prebiotic Properties

Tepache has both prebiotic and probiotic properties, which makes it the perfect drink to give your digestive system a boost and help you maintain a healthy bacterial equilibrium in your gut.

Will tepache get you drunk? ›

Much like kombucha, although tepache contains alcohol, it is not considered an alcoholic beverage.

Can botulism grow in tepache? ›

I like to check the PH of the tepache. Botulism spores cannot reproduce in acidic environments. Lacto fermentation produces acid, but I like to check anyways so I don't kill myself or my family. Anything below PH 4.6 is safe.

How to keep pineapple submerged in tepache? ›

Wedge the core and strips of rind into the jar so they'll stay submerged – arranging them in horizontal stripes around the sides of the jar works well. (Keep the pineapple for another use.) Add the spices, then pour over the sugar water, making sure all the fruit is fully covered in liquid, and seal the jar.

Why is my tepache not fizzy? ›

For this, your Tepache will need to undergo a ”secondary” fermentation where the Tepache is bottled while fermentation is still very active. This traps the CO2 being produced and forces it to dissolve into the liquid, creating that classic fizz you'd expect out of a nice beer or sparkling wine. Sugar, Water, Pineapple.

How much alcohol is in pineapple tepache? ›

Tepache is a lightly fermented pineapple wine that has very little alcohol, usually about 2% ABV. Because it ferments for so short a time, it's an easy one to make at home. In Mexico, where the drink originates, it is often sold chilled by street vendors, sometimes with a splash of beer in it to up the alcohol content.

How do you know when tepache is ready? ›

Within the first 24 to 48 hours: Small bubbles around the top edge, where the liquid meets the container, are the first sign of fermentation. I highly recommend a glass container so that you can see it from the outside. After 24 to 48 hours: You should start to see more bubbles.

How do you speed up tepache fermentation? ›

If the ambient temperature in your kitchen is warmer, the tepache will ferment faster than it will at a cooler room temperature.

Why is my tepache not fermenting? ›

What Happens If My Tepache is Not Fermenting? Usually the reason that fermentation does not work properly is because the temperature is off. For example, if you choose to boil the water to dissolve the sugar it must be completely cool before you add the pineapple peels and core.

Can you second ferment tepache? ›

After 1-2 days it should taste a little sour a little sweet and fermented (you might also see some bubbling in the jar or even some foam to the top, all of those things are ok and means that it's fermenting!), at this point you can bottle it and put into the fridge OR go under a second fermentation.

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