• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Drinks

Tepache recipe

Published: Jul 24, 2013 · Updated: Jan 27, 2020 by Mely Martínez

JUMP TO RECIPE

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 fermented pineapple brew

Jump to:
  • Tepache: an easy Homemade Pineapple Brew
  • Properties and Benefits of Tepache:
  • How to make Tepache Recipe
  • 📖 Recipe
  • 💬 Comments

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.

Tepache pineapple brew

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.

Homemade Pineapple Brew | Tepache

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.

Homemade Pineapple Brew | Tepache

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

JUMP TO FULL INSTRUCTIONS

Homemade Pineapple Brew | Tepache ingredients

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.
Homemade Pineapple Brew | Tepache Quick and easy

Homemade Pineapple Brew | Tepache step by stepHomemade Pineapple Brew | Tepache step by step instructions

  • 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.

Homemade Pineapple Brew | Tepache RecipeHomemade Pineapple Brew | Tepache Really delicious

  • 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.

Tepache pineapple brew

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 pineapple brew

Tepache

Mely Martínez
Homemade Pineapple Brew: 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.
4.81 from 67 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Resting Time 2 d
Total Time 10 mins
Course Drinks
Cuisine Mexican
Servings 8 cups
Calories 106 kcal

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, 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.

    Nutrition

    Serving: 1cupCalories: 106kcalCarbohydrates: 25gSodium: 12mgSugar: 25gCalcium: 20mgIron: 0.3mg
    Tried this recipe?Let us know how it was!
    • Basic Michelada Cocktail
    • Authentic Mexican Horchata (Homemade Rice Drink)
    • Guava Agua Fresca Drink
    • Tequila Cristalino By Cazadores
    « Filetes de Pescado con Salsa Mexicana
    Esquites Recipe (Mexican Street Food With Corn) »

    Reader Interactions

    Comments

    1. Andrea

      April 06, 2022 at 3:07 pm

      5 stars
      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!!

      Reply
      • Mely Martínez

        April 07, 2022 at 11:52 am

        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.

        Reply
    2. H W

      March 27, 2022 at 2:01 am

      Because some of us love the taste of lime, and lime, like salt, accentuates the taste giving much better flavor.

      Reply
      • Mely Martínez

        March 27, 2022 at 8:33 am

        Hello HW,
        That will be interesting to taste.

        Reply
    « Older Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

    Read more...

    ORDER YOUR COPY NOW!

    Mexican Cookbook
    The Mexican Home Kitchen Cookbook

    Taco Recipes

    • Taco Toppings
    • Cod Crispy Fish Tacos [Pescadillas]
    • Ancho Pepper Shredded Beef for Tacos
    • Tacos Arabes Recipe

    Salad Recipes

    • Raw Nopales Salad
    • Fresh Corn Salad with Purslane
    • Mexican Chicken Salad
    • Hearts Of Palm Salad

    AS FEATURED IN:

    Footer

    About

    ABOUT
    PRIVACY POLICY
    USER SERVICE AGREEMENT
    ACCESSIBILITY STATEMENT

    Newsletter

    SIGN UP FOR EMAILS AND UPDATES!

    Follow / Contact

    FACEBOOK
    INSTAGRAM
    PINTEREST
    CONTACT

    COPYRIGHT © 2022 · MEXICO IN MY KITCHEN