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 Celsius 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?
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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:)
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.
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?
Hello,
It becomes alcoholic, more than kombucha. I tried once, it was good but then I got a headache.
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
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.
Has anyone tried brown sugar?
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.
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!
Tasty tepache. My mom used to make it, but I never asked how to make it. It sure brought back many memories..
Directions do not say to mix ingredients. I did not mix anything just added all to my glasses jug. Correct?
Hello Veropie13,
Yes, just add everything to the jar.
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
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.
This is the best recipe, gracias!
Have you ever boiled the sugar and cinnamon to enhance the flavor? Will doing this change the fermentation?
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.
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.
Hi Russel,
I hope you make the Tepache pretty soon and come back to let me know if you like it.
Already have Mely. Just wanted to do some research on it and your website pooped up, which I am glad for.
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.
Hello Adrian,
Thank you for sharing the memories of your mom’s Tepache
Already have Mely. Just wanted to do some research on it and your website pooped up, which I am glad for.
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?
Hello Cee,
No, just allow the liquid to be above the pineapple rinds.
Great recipe. Can you please give me some tips to make the tepache more alcoholic?
Hello Scarlet,
You can add one beer to the mixture.
I will have to add beer before fermentation or after fermentation??
Hello Scarlet,
Before, when you mix all the ingredients. But, just the way the recipe is, it has some alcohol content.