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.
David
Is it ok to use a heat wrap on the glass pitchers if temperatures are a little colder at home?
Mely Martínez
Hello,
I'm not sure about the use of the heat wraps. It is better to allow the fermentation process to take its time if the your is too cold. It could take more days that in a warm summer day. But it is worth the time.
Charlie Martin
I added some fresh ginger to mine . Can you add a small amount of yeast to jar ? Also if you add beer to it do you add at the end or when you are preparing the drink ?
Mely Martínez
Hello Charlie,
You add the beer at the beginning of the process.
Sandra
Thank you,so much for this! I recently discovered Tepache when I saw it at my Grocery Outlet w/the kombucha. Instantly fell in love with it but didn't know where to get it. Found a store but it's pretty expensive so this is a HUGE help for me. So excited. Can't wait to make it. Seems so easy. 😎
Susan
It fermented so fast because pineapple cores were already starting to ferment in my not so cold refrigerator. It smells pretty alcohol-y. I didn't expect it to be that strong.
Mely Martínez
Hello Susuan,
How long did you ferment it? You can dilute it with water if it is not too strong for you.
Archer
What if the white foam doesn’t even appear until around 48 hours?
Mely Martínez
Hello Archer,
That is Ok, sometimes it takes longer. Just do not let it to stay more time resting since it can become vinegar.
Karla
Can the pineapple skin be reused to make more tepache?
Mely Martínez
Hello Karla, It does, I tried once, and it produce a weaker tepache.
Dee
So I would like to try making this today. Question: I do not have AC and it is hot where I am . So I am supposed to check after 12 hours but: what am I checking for exactly?
Mely Martínez
Hello,
You will see foam forming on the surface and also the flavor will change to a little sweet & sour taste.
Heather
How important is it to use a glass container? My large pitcher is Tupperware.
Mely Martínez
Hello Heather,
You can still make it in a plastic pitcher. The thing with plastic containers is that they absorb some of the flavors of other ingredients that were stored or placed on them previously.
Brian V
Good Simple Recipe. I just made mine in a gallon mason jar with 2 quarts of water, the skin of a pineapple, and 1 cup of brown sugar. We'll see how it goes. I plan on bottling it in a couple of days and doing a second ferment to produce carbonation.
Carla
How did it go?
Christine
How do you flavor it with other fruits? I'm trying to replicate some of the tepache flavored drinks sold in stores 🙂
Mely Martínez
Hello,
The process is the same, you only need to extend the fermentation process to 5-6 days. It depends on the fruit and its sweetness.
Cecilia Romero
Hello!
Will the fermentation happen if I use coconut sugar?
Thank you!
Mely Martínez
Hello Cecilia,
Coconut sugar is actually Palm sugar, and yes, it is fermentable.
Zachary Watson
If I wanted to make this with beer how much should I add?
Mely Martínez
Hello Zachary,
One cup of a light beer will be enough.
Andrea
I stumbled upon this recipe the day before I was planning to cut up 3 pineapples for a party! I did not read comments so did not initially weight down the pineapple so did not have any bubbling on the first day. Then weighted it down and had bubbles almost immediately. I used white sugar. My question is how do you know when it is done? Mine is not dark like the picture…is that because I used white sugar? Or do you wait for it to get dark? Our house is 67 degrees so I know it will take longer than the 2 days. Thanks!!
Mely Martínez
Hello Andrea,
Yes, since you used white sugar instead of piloncillo, which is dark in color, your results were different.
It will take more than 2 days if your kitchen is cool.
Monica
I will be using brown sugar. Can the sugar be reduced?
Mely Martínez
Hello MOnica,
Yes, you can reduce the amount of sugar.
H W
Because some of us love the taste of lime, and lime, like salt, accentuates the taste giving much better flavor.
Mely Martínez
Hello HW,
That will be interesting to taste.