Tepache is a traditional Mexican fermented pineapple drink made with pineapple peels, piloncillo, water, and cinnamon. It’s naturally fizzy, slightly sweet, lightly tangy, and one of Mexico’s oldest homemade beverages.
If you’ve never tried tepache before, imagine a lightly sparkling pineapple drink with a sweet, tangy flavor and subtle notes of cinnamon and caramel from the piloncillo.
It’s fruity without being overly sweet, and the short fermentation gives it a pleasant tartness that makes it incredibly refreshing.
Some people compare it to a very mild pineapple cider or even a tropical kombucha, but it’s much softer, sweeter, and easier to drink. More like a lightly fermented version of agua de piña.
Ingredients
- Ripe pineapple
- Piloncillo
- Cinnamon sticks
- Whole cloves
- Water
How To Make Tepache
Start by washing the pineapple really well under running cold water. I like to use a small brush here to make sure all the dirt is gone, especially around the peel.
Peel the pineapple and set the peel and core aside. Keep the fruit for eating or another recipe.
In a small pot, add about 2 cups of water and bring it to a boil. Add the piloncillo (or brown sugar) and lower the heat.
Stir until it fully dissolves, then let it cool down completely before using it.
Now place the pineapple peel and core into a large jar, bowl, or clay pot.
Pour in the cooled piloncillo syrup, then add the cinnamon sticks and cloves.
Add the rest of the water and give everything a gentle stir to combine.
Cover the jar with a clean kitchen towel and leave it on your counter at room temperature.
After about 12 hours, you might already start to see tiny bubbles forming. That’s a good sign, the fermentation is waking up.
At around 24 hours, you’ll usually notice a light foam on top. If you don’t see it yet, just give it a bit more time.
Tepache de Piña is very forgiving and depends a lot on temperature and how ripe your pineapple was.
Every batch is a little different. In warm kitchens it can be ready in 2 days, while cooler spaces might need closer to 3.
When it smells fruity, slightly tangy, and looks lively with bubbles, it’s ready.
At that point, just strain out the peels and spices, and transfer the liquid into bottles. Keep it in the fridge and serve it cold.
Small Notes & Tips
- The longer it ferments, the less sweet it becomes and the more tangy it gets. I like to strain it when it reaches a flavor I enjoy, usually around 2–3 days, before it turns too sour.
- Always use a clean spoon when tasting so you don’t accidentally affect the fermentation.
- Try to use glass, ceramic, or clay containers, and wooden or plastic utensils. Avoid metal if you can, just to keep the flavor at its best.
- Sometimes I like to play a little with the flavors and add things like a pinch of star anise, a few peppercorns, or even a bit of apple or mango peel. It’s not traditional, but it gives a really nice twist.
Troubleshooting
My tepache isn’t bubbling.
If you don’t see bubbles after two days, the most common reasons are that the pineapple wasn’t ripe enough, the room is too cold, or the natural yeast was washed away by using hot water. Give it another day if your kitchen is cool before deciding to start over.
It tastes too sour.
It simply fermented a little longer than needed. Next time, strain it sooner and refrigerate it as soon as it reaches the flavor you like.
It is too sweet.
Give it another 12 to 24 hours. As fermentation continues, the yeast consumes more of the sugars, creating a more balanced flavor.
When should I throw it away?
If you notice fuzzy mold in shades of green, black, pink, or orange, or if it develops a rotten smell instead of a pleasant fruity aroma, discard it and start over.
How To Drink It
The best way to enjoy tepache de piña is nice and cold. Chill it in the refrigerator for a few hours or serve it over plenty of ice for an extra refreshing drink.
If you find the flavor a little too strong, you can dilute it with sparkling or still water. I also love mixing it with coconut water for an extra tropical twist.
My grandpa Gabino always drank it ice cold and liked to stir in a teaspoon or two of baking soda just before drinking it. It makes the drink even fizzier and gives it a fun bubbly kick.
How To Store
After straining it, transfer it into bottles or a pitcher and keep it in the fridge. It’s best enjoyed within about 3 days while it still has that fresh, lightly fizzy flavor.
Just keep in mind that it will keep slowly fermenting even in the fridge, so it’s a good idea to open the bottle once in a while to release any pressure.
FAQ
It is alcoholic?
Because of the fermentation process, this beverage also has a low content of alcohol. Something about 2% or even less, depending on how long it ferments or how much sweetness you add, but nothing too strong!
Can I make it without piloncillo?
Yes. You can substitute it with muscovado sugar, jaggery, or molasses, although the flavor will be slightly different.
What is the origin of tepache?
Tepache comes from pre-Hispanic Mexico and is believed to originate from indigenous communities such as the Nahua. It was originally made with fermented corn and later evolved into the pineapple drink we know today. The name comes from the Nahuatl word tepiātl, and it remains part of Mexican tradition.
More Refreshing Mexican Drinks
Tepache Recipe
Ingredients
- 1 large ripe pineapple (about 2.2 pounds)
- 12 oz piloncillo (or brown sugar)
- 2 small sticks of cinnamon
- 2 whole cloves
- 3 quarts water
Instructions
- Wash and peel the pineapple, then set the peel and core aside.
- In a small pot, bring 2 cups of the water to a boil. Add the piloncillo and stir until completely dissolved. Let it cool to room temperature.
- Place the pineapple peels and chopped core in a large glass, ceramic, or clay container.
- Pour in the cooled piloncillo syrup. Add the cinnamon sticks, cloves, and the remaining water. Stir gently.
- Cover the container with a clean kitchen towel and leave it at room temperature.
- After about 12 to 24 hours, you should start to see bubbles and a little foam on top.
- Let it ferment for 2 to 3 days, depending on how warm your kitchen is. It’s ready when it’s lightly fizzy, smells fruity, and has a nice sweet-tangy flavor.
- Strain the tepache, discard the peels and spices, then pour it into bottles or a pitcher. Chill before serving and enjoy over ice.
Notes
- Let the piloncillo syrup cool completely before pouring it over the pineapple peels.
- Wash the pineapple well and scrub the peel to remove any dirt.
- If the peels float, gently push them back under the liquid.
- Taste the tepache every day after the first 24 hours and strain it once it reaches a flavor you enjoy.
- Store it in the refrigerator for up to 3 days. It will continue to slowly ferment and become more tart over time.
The first time I did Tepache de Piña, I fermented it for over three days and it really turned into vinegar. But thank you for your recipe, now I know what to do. I will add coconut water to mine!