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?
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)
Hello Walt,
That you for catching that up, we recently updated the information on this recipe. Happy cooking!
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.
Hello,
What are you using to sweeten it? Piloncillo?
When would beer be added?
Hello Bethany,
Few people add the beer, but if they do, they do that when they mix everything at the beginning.
Hi what can you do with the left over pineapples and spices? can you ferment it again with more water and sugar? Thanks
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.
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!
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!
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.
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.
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.
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.