Tepache is an extremely delicious and refreshing drink that is easy to prepare using the pineapple peels and other ingredients in your kitchen. It's the perfect drink, especially during hot days. Tepache is like a light and sweet pineapple beer, make it at home and enjoy it with the whole family.
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Tepache: an easy Homemade Pineapple Brew
One of the drinks you need during hot summer days, Tepache is Homemade pineapple brew made in Mexico using the peels from the pineapple.
One of the popular ways to quench your thirst in Mexico is to take "Aguas Frescas". The most popular drinks are prepared using the pulp of seasonal fruits, water, ice and sweetened with sugar. The flavors range from papaya, watermelon, melon, lemon, orange, banana, tepache, huapilla, mango, plums, horchata, jamaica, cucumbers, well, the list goes on and on.
But Tepache is a special drink because you use pineapple peels and you need to wait at least three days to ferment the preparation at an average temperature of 77 to 86 degrees Fahrenheit so that it is ready to drink. Fermentation is the reason behind the waiting period since you must allow the sugar and fruit to ferment. The result is a drink with very low alcohol content, something like 2-4 degrees of alcohol, if you let it ferment for a few more days it turns into vinegar.
The alcoholic degree could increase if you add beer in your preparation. There are people who prepare them with beer and many others do not use it, it's a matter of taste. If you add beer, the fermentation process is faster and the alcohol level increases.
A Tepache Drink Vendor in Mexico City, All Rights Reserved Photo used with permission by owner Mototli.
Properties and Benefits of Tepache:
It is believed that tepache helps in restoring the intestinal flora if it is consumed before breakfast due to its probiotic content. It has vitamin "C" contains antioxidants and is at the same time a diuretic.
The Tepache was previously prepared with corn in the states of Veracruz and Oaxaca, its name comes from the Nahuatl "Tepatti", which means "Maize Drink", can still be found in some small rural communities. However, today's Tepache drinks are prepared with pineapple peels, water, brown sugar, cinnamon and cloves and then fermented. The piloncillo is what in other countries is called, panela or raspadura. If you do not have piloncillo you can use brown sugar or regular white sugar.
Of course, there are variations to this drink depending on the region, some people will add tamarind and even banana peels to the preparation. But the spices remain the same: cinnamon and cloves.
Here’s an easy and simple recipe for Tepache. Please see notes.
How to make Tepache Recipe
DIRECTIONS:
- Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch. (Please check the ingredients list below)
- In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
- Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container on your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
- And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case you Tepache needs more sugar for your taste. If you prefer a milder version, mix 1 cup of the fermented pineapple water to 1 quarter of water. See the pictures above. Yes, I drink the light version as you can see.
If you are not drinking or using all the fermented pineapple water after strained, place in a glass container in your refrigerator. Enjoy later on.
Have you tried Tepache?More recipes:Aguas Frescas (Mexican Fruit Drinks): Jamaica Flower, Tamarind and HorchataReceta en Español.
📖 Recipe
Tepache
Ingredients
- 1 Ripe Pineapple or just the peels
- 1 cup of Piloncillo cut in pieces or use organic sugar
- 1 stick of cinnamon**
- 3 cloves**
- 2 quarts of filtered water
Instructions
- Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
- In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
- Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container in your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
- And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
Ben
Deliciious! Times weren't exact for me, just took longer than noted due to my temps being lower. I added a bit more sugar and a bit of fresh lime juice and enjoyed it for the next several days out of my fridge. From here on out i'll be making this whenever i've got a pineapple (but probably wouldn't go get a pineapple expressly for making this).
Mely Martínez
Hello Ben, great to hear you like it. But, why add lime?
tedro
I tried this recipe and the first time it came out great but the second time, the pineapple peel pieces floated to the surface, overabundance of foam and it smells putrid! I may try straining it still to see if it's salvageable but any ideas where I went wrong?
Mely Martínez
Hello tedro,
The conditions in your kitchen were different? If the pineapple was sweeter and riper, it would ferment sooner. Also, if this time your kitchen is warmer, it will accelerate the fermentation process.
Clyde B.
Hello & thanks for this recipe...
This is my first attempt EVER
After 24hrs there is no white foam... Is that normal?
I do see bubbles forming
Temp is anywhere from 65-70
Mely Martínez
Hello Clyde,
You have to wait for one more day.
Rhodel
And is it okay I added one extra cup of brown sugar. Is it okay?
Mely Martínez
Hello Rhodel,
It will be on the sweeter side but it will still work.
Rhodel
Hi thanks for your help. If I add yeast to the recipe. Is the Alcohol gets stronger?
Mely Martínez
Hello Rhodel,
I have never tried, but I'm pretty sure you can increase the Alcohol.
Rhodel
Hi I’m making it right now. I’m just wondering how much percent alcohol it produces?
Mely Martínez
Hello Rodhel,
I just saw your question. It has a low percentage of alcohol. It's believe to have about an average of 1% of alcohol.
Sam
Hi, I am just wondering do you put pineapple pulp together with the peels or not because from the photos I see that you had some pulps and peels in the pitcher but the recipe only calls for pineapple peels. Thanks.
Mely Martínez
Hello Sam,
It is usually made only with the peels.
That day I took those pictures I happened to have some extra pineapple and added to the brew. But, you do not need the pulp, only the peels.
Have fun making it!
ethalfrida
I have to tell you I was elated when I discovered why my fermentation took so long to brew. Because I ferment a lot of different things including wine, it attracts those little flies/knats and they will get in your drink if you use cheesecloth. So I never use it for that usually opting for coffee filters. However, my Tepache was taking too long so I got out a cheese straining bag and used it instead. that solved the problem. Within a couple of hours I had the white foam and the nest day it was ready. Awesome!
One other suggestion: get super carbonation by bottling Tepache and putting in a tablespoon of ginger bug. It will be so supercharged you have to open it outside.
Mely Martínez
Hello Ethalfrida,
Thank you for the tips!
Maxie Rios
I'm from the US but my husband is from Morelos, and since our state is in dry law, we decided to try making tepache! No yucateco stores had panela, so we used regular sugar, and it's bubbling lots! I'm excited for it, and hoping I like it more than Hidromiel!
Alexa
Love this recipe and it was easy to make. I used the pineapple peels of two pineapples and brown sugar. I fermented mine for three days because our kitchen is was a bit cooler (70F). After the third day I bottled the liquid and even used the pineapple peels to make a second smaller batch. As long as all of the peels were covered in liquid it didn’t get moldy. Lots of fun bubbles from fermentation!
This tepache recipe is unbelievably delicious, I enjoyed it on the rocks and it also made a delicious summer margarita. I can’t wait to get my hands on more pineapples to make more!
Mely Martínez
Hello Alexa,
Now, I want to make some tepache Margarita, too!
Muriel
If you already discarded the peel, can you still make Tepache using the fresh fruit? Would it help if water kefir is added?
Mely Martínez
Hello Muriel, I'm not sure it will work since I have never tried.
Carolyn
How long can I keep the Tepache in the fridge?
I used an over ripe pineapple and palm sugar, very mild taste quite pleasant.
I had never tried this before thank you for sharing.
Mely Martínez
Hello Carolyn,
You can store in the fridge for about 3-4 days, maybe up to a week. The Tepache even at low temperature will keep fermenting and then becomes pineapple vinegar.
Cole
I fermented in the cupboard for 3 days and then kept in fridge for a week and tasted great. I liked it better after a week in the fridge rather than just after the 3 days. 75% beer, 25% Tepache, slice of lime, Very good!
Brandon Bosch
I'm having an issue where my Tepache develops mold on the tips of the pineapple rinds that are sticking out of the liquid after 2 days. I have it in a sunny spot indoors at between 65 and 75 degrees Fahrenheit. Any suggestions would be greatly appreciated!
Mely Martínez
Hello Brando,
I have never seen mold developing in a batch of tepache, you would need to start a new batch and make sure to add enough piloncillo as the recipe mentions and cover the jar. Sometimes, airborne spores in the air can land in the water and create that type of mold. Remove from the sun, but keep at the same temperature.
Jonathan Pearson
Try using something to weigh down the pineapple under the water. In a pinch, a ziplock bag with water can work. This method works to prevent mold in sauerkraut and similiar ferments.
Connie
I Use a sandwich baggie partially filled with filtered water on top of the mix to hold the tips of the pineapple peels under. Works like a charm. Bag size depends on size of container opening. Filtered water as I used in recipe so if the bag leaks it won’t hurt the tepache.