Tepache: an easy Homemade Pineapple Brew

Tepache is one of the drinks you need during these hot summer days, Tepache is a Homemade pineapple brew made in Mexico using the peels from the pineapple.

Tepache Recipe

when the days are hot you need a cold drink to refresh yourself, and one of the popular ways to quench your thirst in Mexico is by drinking “Aguas Frescas”. The drinks are prepared with sugar, grains, and the pulp of fruits. The flavors range from Papaya, Watermelon, Cantaloupe, Lemon, Orange, Banana, Tepache, Huapilla, Mango, regional plums, horchata, jamaica,  cucumbers, well, the list goes on and on.

But Tepache is a special drink because you need to wait a few days to actually drink it. Fermentation is the reason behind the waiting period since you have to allow the sugar and fruit to ferment. The result is a mild homemade brew that can become alcoholic if you let it ferment for a few more days before it becomes vinegar.

A Tepache Drink Vendor in Mexico City, All Rights Reserved Photo used with permission by owner  Mototli. 

Tepache used to be made with corn in the State of Veracruz and Oaxaca, you can still find it in some rural communities. However, today’s Tepache drinks are prepared with the Pineapple peels,  water, piloncillo, cinnamon and cloves and then fermented.

Of course, there are variations to this drink depending on the region, some people will add tamarind and even banana leaves 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

JUMP TO FULL INSTRUCTIONS

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, 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 pineapple water after strained, place in a glass container in your refrigerator to enjoy later on.

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3.75 from 12 votes

TEPACHE: AN EASY HOMEMADE PINEAPPLE BREW

Homemade Pineapple Brew. The drinks are prepared with sugar, grains, and the pulp of fruits. The flavors range from Papaya, Watermelon, Cantaloupe, Lemon, Orange, Banana, Tepache, Huapilla, Mango, regional plums, horchata, Jamaica,  cucumbers, well, the list goes on and on.

Prep Time10 mins

Resting Time2 d

Total Time10 mins

Course: Drinks

Cuisine: Mexican

Servings: 8 cups

Calories: 106kcal

Author: Mely Martínez - Mexico in my Kitchen

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

*The quantities in this recipe can be duplicated for a larger amount of Tepache.

** As I mentioned above, in my hometown and in many homes in Mexico, cooks just prepare the Tepache using only the pineapple peels, wat, r and sugar, but the cinnamon stick and cloves enhance the flavor.

*** This drink used to be fermented in a clay pot but nowadays not everyone has one of those pots. Any glass pitcher does a great job too.

Nutrition

Serving: 1cup | Calories: 106kcal | Carbohydrates: 25g | Sodium: 12mg | Sugar: 25g | Calcium: 2% | Iron: 1.5%

Homemade Pineapple Brew
Have you tried Tepache?