Tepache: an easy Homemade Pineapple Brew
During these hot summer days, 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.
Here’s an easy and simple recipe. Please see notes.
Tepache, Homemade Pineapple Brew
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 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 pineapple water after strained, place in a glass container in your refrigerator to enjoy later on.
- 1 Ripe Pinapple 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
-
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 cheese cloth or a plastic wrap in a loose manner that allows the brew to breath. Place this container in your counter top 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.
*The quantities in this recipe can be duplicated for a larger amount of Tepache.
** As I mention above, in my hometown and in many homes in Mexico, cooks just prepare the Tepache using only the pineapple peels, water 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.
Homemade Pineapple Brew
Have you tried Tepache?
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.
Hello Gloria,
Thanks for stopping by. I will sure go an visit your new blog.
Mely
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.
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
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.
You know some people add beer or rum to it. And with vodka must be a real treat.
Mely
Mely! yo la piña me la como y el tepache lo hago con la cáscara… que curioso que pongas la piña
Besos
adorable jug of tepache, will make one feel sunnier with each sip 🙂
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!
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?
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.
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.
Qué delicia amiga, yo lo preparé por primera vez hace poco y quedó riquísimo!
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
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!
It's been a day and I don't have any foam at all.
Hello Gene,
The lower temperatures on your area will slow the fermentation process. Be patience it will work. 🙂
Someone wondered if you could do this with pineapple
Someone asked bout this cool……got the pineapple.
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.
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!
Hello Lynn,
Thanks for your comments, I also like the flavor using panela and then dilute the drink a little.
Saludos!
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?
Hello Michefle,
Here is the link for 3 Aguas frescas.
https://www.mexicoinmykitchen.com/2011/08/aguas-frescas-mexican-fruit-drinks.html
I will try to post the Tejuino recipe this summer.
A very wonderful friend used to make this for me. It is one of my favorites! Thank you!
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?
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!
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?
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!
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!
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.
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?
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.
Mine took 3 and a half days before foam started to appear.
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!