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.
Tepache Recipe
Tepache RecipeOne 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.
TEPACHE: AN EASY HOMEMADE PINEAPPLE BREW
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.
If you are not drinking or using all the fermented Tepache (pineapple brew) after strained, place in a glass container in your refrigerator to enjoy later on.
Notes
Nutrition
Homemade Pineapple Brew
Have you tried Tepache?
MeOfCourse
Hi Mely. Good to see you. I do make agua frescas with whatever fruits I have. This does sound very interesting. Looks good too. Hope all is well with you. I have a new blog now:
Hope you follow me here too. There were too many spammer's on my other. It still exists but is closed for now. Take care of yourself.
Mely
Hello Gloria,
Thanks for stopping by. I will sure go an visit your new blog.
Mely
Sruti
Amazing recipe. Cold tepache for the hot weather, is the best. Also loved the description and story to the drink. 🙂 Thank u
Shelby Armstrong
After straining, can you further ferment in a flip top bottle for carbonation?
Mely Martínez
Hello Shelby,
I know some people do that, and now it is even sold in glass bottles in Mexico. But, I have never tried it. If you do, please let me know how does it go.
Coen
I LOVELOVELOVE this drink very much. I always try to have a bottle in my fridge for my 'first in the morning' drink.
Sometimes I add a piece of star anise to it which gives it a very slight anise flavor, not much. On 2qrts of water, I'll add half of a pod to the mix.
Thanks for sharing my now new favorite drink =)
Prieta
I used to buy this in Tijuana with a vendor that specialized in nothing but tepache. he opened his back yard every evening to sell barrels and barrels of this drink. It is very refreshing in a hot day with lots of ice. If the brew is to strong you can get a little tipsy, but it's a fun and decisions drink.
Mely
Hi there Prieta,
There reason why I add water to mine is because sometimes it is a little strong to my taste, but now for the rest of the family.
It is really tasty drink, indeed.
Mely
Brewella Deville
I think I've tried a version of it. There was a bar in Santa Fe that used to put pineapple chunks, piloncillo, and a few other things into a glass jar and keep it on the bar, unrefrigerated, for several days. Then, they'd take some of that and mix it together with club soda and vodka. It was delicious. I think I'll try your version soon.
Mely
You know some people add beer or rum to it. And with vodka must be a real treat.
Mely
Nora
Mely! yo la piña me la como y el tepache lo hago con la cáscara... que curioso que pongas la piña
Besos
kumars kitchen
adorable jug of tepache, will make one feel sunnier with each sip 🙂
Karen
I've never heard of this, but it sure does sound good! My hubby and I usually make our own Kahlua and Bailey's... I think this would be fun to try!
yarmo81
I used a thin cloth (cotton, I think) to cover it completely. After a few hours, or was it ~10, there was a little foam. At 24, no foam. Is this not going right for me?
Mely
Hello Sam,
It will form some foam or white foam, it also depends in how cold or warm is the room where the brew is resting.
After 2 days it will be ready. Place in the fridge to stop (or slow) the process. Most people will add ice and drink it.
If you still see something weird going on with your brew, please let me know.
Gene Nery
Day two here. Still no foam. I do live in the Pacific Northwest (San Juan Islands) and the average temp in my house is 68 currently. I take it that that temp might slow things down a bit.
Ziho
Qué delicia amiga, yo lo preparé por primera vez hace poco y quedó riquísimo!
leonardipc
Gostria si existe la posibilidad de embotellar y almacenar en el refrigerador por varios días. Una bebida fermentada si embotellada?
Gracias
Lo sentimos tranlate Google Español
Mely
Hello Leonardipc,
You can store the drink in the refrigerator for some days, but its alcohol content increases, slowly but it does. To reduce or remove the alcohol content it has to be distilled.
I store it in the refrigerator for 2 or 3 days only.
Saludos!
Gene Nery
It's been a day and I don't have any foam at all.
Mely
Hello Gene,
The lower temperatures on your area will slow the fermentation process. Be patience it will work. 🙂
Barbara Blansett
Someone wondered if you could do this with pineapple
Ralph
Don't scrub the pineapple because it won't work. Just wash the dirt off of it. Use bottled water because town water may have too much chlorine. I put banana peels and strawberries in mine. And then I bottled it with flip top bottles after fermenting for 2 days and let it sit out for 36 hrs. Then refrigerate. Nice fizz!!
Barbara Blansett
Someone asked bout this cool......got the pineapple.
Lynn
We made this several times in Guatemala, where a member of our party with a weak stomach (gut) was very sick and needed probiotics. Of course I could not bring my water kefir cultures across the border, and we could not find salt without fluoride in it, so salt fermentations didn't succeed. I was so grateful to find your recipe! We never had more than a few bubbles on top; no foam. After 24 hours it was ready to drink, but bottled overnight in the fridge it built up very nice carbonation.
Lynn
Adding to clarify that in Guatemala we made this with white sugar and it was essentially sparkly pineapple juice. Here at home I just finished a batch with panela. It adds a much stronger, darker flavor, and I prefer it diluted. Much more white came to the top, something between foam and scum, and it was clearly a mold of some type. I just scraped most of it off and didn't worry about it. So far, so good!
Mely
Hello Lynn,
Thanks for your comments, I also like the flavor using panela and then dilute the drink a little.
Saludos!
micheflet
I did this a couple of weeks ago, I love it! Do you have any other recipes for summer drinks or Agua Frescas? I heard there is another drink called Tejunio made from masa dough? Do you know of this recipe?
Mely
Hello Michefle,
Here is the link for 3 Aguas frescas.
Aguas Frescas
I will try to post the Tejuino recipe this summer.
Alison
How can this be made to have no or very little alcohol
Mely Martínez
Hello Alison,
You can do as I do, about just two days of fermentation, and then add water to dilute it.
James M.
A very wonderful friend used to make this for me. It is one of my favorites! Thank you!
Nico
Hi, your recipes seem very authentic and I love it! I am trying to make pineapple vinegar and now is 1 week later. It is getting a lot of white form. Should I remove it? How often should I stir it?
mmartinez
Hello Nico,
Just let it sit in a warm place covered with cheese cloth. If it is making lots of foam you can remove it. I usually don't remove it. It will take 5 or 6 weeks until the liquid becomes clear, then use an strainer to remove all the foam and any other ferment.
Saludos!
John
It has been day three now. As all the pitchers were already in use I used a mixing bowl (glass). Day two I saw a little foam, maybe now foam is a little more. As the stuff is floating in the bowl some pieces of pineapple stick above the surface and are getting a red color.
Just strain it and try it or let it sit for a bit more?
mmartinez
Hello John,
Strain it and try it. You can add ice cubes and if you like a little bit of sugar. I like to dilute my with water, but most people will drink it just like that. The preserving time will depend in how strong you like it before it becomes vinegar. And one it becomes vinegar, it could be use to marinate meats.
Enjoy!
MrM3000
I grew up in Mexico City amidst its glorious variety of aguas frescas, street snacks, traditional candy, and colorful offerings for everything from Domingo de Palmas to Dia de Muertos. One thing I miss is tepache! I'm running to the Mexican store right now to get the last ingredients in my list to make a batch. Wish me luck!
Heidi Edwards
I just found this when I was searching how to slice/dice a pineapple and the how-to suggested to keep rinds for tepache.. maybe I have seen tepache vendors, but never tasted it. I can't wait to see what kitchen science happens! No pitcher, so processing in cold enameled crock pot.
Unknown
I made this - so delicious -- thank you. Pineapple is so naturally sweet I was thinking next time to reduce the sugar -- any experience with that? Is it absolutely necessary?
mmartinez
Hello,
Yes, the sugar or piloncillo is necessary to create the fermentation process. You can reduce the amount, but it will take longer to ferment. You can also add a little bit of water to the end results.
Chad Zuber
Mine took 3 and a half days before foam started to appear.
Anonymous
I made this a few days ago for the first time, things are looking good. I just tried it and it tastes a bit yeasty. Will the taste improve if I let it go longer? If anyone has advice, I would welcome it:)
mmartinez
Hello,
Taste it with a little bit of sugar and ice. If it is pleasant it is ready. If you let it too long it will become vinegar.
Anonymous
So if I let mine sit for about 3 days at room temp then bottle and refrigerate....if I don't drink within a couple of days it become alcoholic? To what extent? More than Kombucha?
mmartinez
Hello,
It becomes alcoholic, more than kombucha. I tried once, it was good but then I got a headache.
Anonymous
How long can this hold isn't he fridge after it is strained? I'm having a party and need to make a larger batch so trying to find out how far ahead of time I can make it
mmartinez
Hello,
Sorry, I didn't see this before. I will say about 5 days. If after day three it is already bubbling, keep in the fridge. It will become vinegar in hot weather.
Kristine
Has anyone tried brown sugar?
mmartinez
Hello Kristine,
I had used brown sugar in the past, long before Piloncillo was available here in the states. it works fine, even regular white sugar.
Billy
This sounds so interesting! I've never tried tepache or seen it made before - but I would love for my first experience with it to be making it at home. Definitely going to try this recipe, thank you for sharing!
John A.
Tasty tepache. My mom used to make it, but I never asked how to make it. It sure brought back many memories..
veropie13
Directions do not say to mix ingredients. I did not mix anything just added all to my glasses jug. Correct?
mmartinez
Hello Veropie13,
Yes, just add everything to the jar.
veropie13
In the fun part, it's not clear if dilution is 1 cup tepache to 1 quarter of water. Does that mean 1 cup tepache to 1/4 cup of water or 1 cup tepache to 1 quart of water?
Thanks
mmartinez
Hello Vero,
I mention in that part that I personally like to dilute the tepache with water, but that is not the traditional way to drink it. Just drink the way it is prepared. But, of course, if you find it too strong for your taste, then dilute it with a little bit of water, And that too will depend on how strong you want it.
Verónica
This is the best recipe, gracias!
Kirsten
Have you ever boiled the sugar and cinnamon to enhance the flavor? Will doing this change the fermentation?
mmartinez
Hello Kristen,
I don't. Since must of the time I use the Piloncillo, that is strong enough. Not sure if it will accelarete the fermentation process. I know some people add beer and heat the whole mix before starting the resting period.
Kelly
Just don't heat it after the fermentation starts or the heat will kill the yeast and stop the fermentation. The probiotic benefit is lost at that point. Same reason you shouldn't heat sauerkraut
before eating it. It kills the beneficial gut bacteria created by the fermentation process. It's part natural medicinal health and part flavor. Buen provecho.
Mely Martínez
Hello Kelly,
Thank you for providing us with this information. I'm sure it will be of benefit for many,
Russell Monteiro
Hola Mely,
Your website is really amazing. It looks sleek and wonderful and your article on Tepache and its information is truly amazing. Thank you for sharing your expertise. I hope you are enjoying your life in America.
mmartinez
Hi Russel,
I hope you make the Tepache pretty soon and come back to let me know if you like it.
Russell A Monteiro
Already have Mely. Just wanted to do some research on it and your website pooped up, which I am glad for.
Adrian A.
My mom used to make this drink when we were kids. She always had a clay pot on the kitchen table fermenting Tepache. And, she did it the same way you make it.
mmartinez
Hello Adrian,
Thank you for sharing the memories of your mom's Tepache
Russell
Already have Mely. Just wanted to do some research on it and your website pooped up, which I am glad for.
Cee
I started a batch tonight, so excited! Other fermenting recipes say to keep the solids below the surface of the liquids. Is that a must for tepache?
mmartinez
Hello Cee,
No, just allow the liquid to be above the pineapple rinds.
Scarlet
Great recipe. Can you please give me some tips to make the tepache more alcoholic?
mmartinez
Hello Scarlet,
You can add one beer to the mixture.
Scarlet
I will have to add beer before fermentation or after fermentation??
mmartinez
Hello Scarlet,
Before, when you mix all the ingredients. But, just the way the recipe is, it has some alcohol content.
Barb
I think it's 77° Fahrenheit. I just made this again. I love your recipe! I used the rest of the fruit to make pineapple sauerkraut and gut shots.
mmartinez
Hello Barb,
Thank you for making the Tepache recipe in your home. I'd love to know about your pineapple sauerkraut.
Happy
What about second fermentation? After being strained. Can small pineapple pieces be added to a flip top bottle filled with tepache, tightly sealed, and allowed to sit out at room temperature to self carbonate before chilling and drinking?
Mely Martínez
Hello Happy, yes you can do a second fermentation, just be aware that if you close the bottle, the fermentation can create too much gas that the bottle could break.
Kevin Hintz
I had tapache in silao mexico last week for the first time at my fav restaurant it was so good but this place is so good an the people are the best just like your At home
Gloria
I remember my father making this many years ago.
I have started a batch but it is not fermenting. Not enough sugar or too much water?
No sure. How many cones of pilloncillo should I have added? I added 2 but it’s not doing anything. Hate to waste all the pineapple and sugar.
Help!!
Mely Martínez
Hello Gloria,
YOu have to wait about 2-3 days, depending on the weather, if it is cold, it will need more time. Give it some time, it will ferment.
Kelley
Thanks for a great recipe. I've made it a couple times now and it's delicious! And I absolutely love having a way to use the scraps that are leftover after cutting up a whole pineapple. Genius!
Walt
I believe that you have a mistake in the article on tepache. You say to ferment it at 77 to 86 degrees Celsius. That would be 171 to 187 degrees Fahrenheit!!!. I believe that you meant 77 to 86 degrees Fahrenheit ( 25 to 30 degrees Celsius)
Mely Martínez
Hello Walt,
That you for catching that up, we recently updated the information on this recipe. Happy cooking!
Cecelia
Mine never really started bubbling on top or anything. Is this normal? It smells like cider at this point and it's been about 3 days. It's winter where I live but I've had it in a warm room that's around 70 degrees.
Mely Martínez
Hello,
What are you using to sweeten it? Piloncillo?
Gayathri
Hey I just came across this recipe and was wondering if it helps to add a fermenting agent like yeast to the mix?
Mely Martínez
Hello Gayathri,
It actually doesn't need it, unless you want it to be with a different flavor. Keep in mind that this is not a high alcoholic drink, it is most of a beverage that almost anyone in the family can drink.
Bethany R Zawadzke
When would beer be added?
Mely Martínez
Hello Bethany,
Few people add the beer, but if they do, they do that when they mix everything at the beginning.
Kas
Hi what can you do with the left over pineapples and spices? can you ferment it again with more water and sugar? Thanks
Mely Martínez
Hello Kas,
Yes, you can ferment it again, just one more time. The ferment will not be as strong, but you will get a good drink.
DG
I cant wait to try this! I just had some tepache with my carnitas in mexico city and was looking for a good recipe to replicate! I will try this soon 🙂 thank you for sharing!
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.
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!
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.
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!
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!
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!
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!
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.
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.
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.
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.