Classic Tepache Recipe

Tepache is a traditional Mexican fermented beverage made from  pineapple peels, piloncillo (or brown sugar), and spices. It is a light, fizzy, and slightly tangy drink with very low alcohol content, typically prepared in 2–3 days.

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Fruit: Cut the top and bottom off the pineapple. Cut off the rind/peel in large strips and remove the inner core. The flesh can be saved for eating, but leaving some fruit on the rind enhances flavor.

Step 2

Combine Ingredients: In a large glass jar or fermentation crock, combine the pineapple peels, core, piloncillo/brown sugar, cinnamon sticks, and cloves.

Step 3

Add Water: Pour in the water, ensuring all ingredients are fully submerged.

Step 4

Ferment: Cover the jar with a clean kitchen cloth, coffee filter, or cheesecloth, and secure it with a rubber band to allow it to breathe while keeping bugs out. Let it sit in a warm spot (70–78°F) out of direct sunlight for 24–72 hours.

Step 5

Check and Strain: After 24 hours, you may see white foam forming on top, which is normal. Start tasting it after 48 hours. When it is bubbly and slightly sour, it is ready. Strain out the solids.

Step 6

Optional Secondary Ferment (for more fizz): Pour the strained liquid into flip-top bottles and let them sit at room temperature for another 12–24 hours to build up carbonation.

Step 7

Chill and Serve: Refrigerate the bottled tepache and serve over ice.

Step 8

Tips for Success Preventing Mold: Keep the pineapple peels submerged under the water line. Using a weight helps, or simply stir daily. If it tastes too sour: If left to ferment too long (4+ days), it will turn into pineapple vinegar. If this happens, it is still great for salad dressings or cooking. Alcohol Content: While generally very low, letting it ferment longer will increase the alcohol content, though it is usually treated as a soft drink.

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