Tepache Recipe: Turn Pineapple Scraps Into a Fizzy Drink

What Tepache Is and Where It Comes From

Tepache is a traditional Mexican fermented drink made from pineapple peels and cores, the parts most people throw away. It is lightly sweet, mildly tangy, and naturally effervescent, with a tropical flavor that tastes like a more complex, slightly sour pineapple juice. Street vendors across Mexico have been selling tepache for centuries, and it is one of the simplest and most rewarding fermented beverages you can make at home.

Ingredients You Need

The beauty of tepache is its simplicity and economy. You need the peel and core from one pineapple, which you would normally discard. Add half a cup to one cup of piloncillo, which is unrefined Mexican cane sugar, or substitute with brown sugar. You will also need about eight cups of water, a cinnamon stick, and optionally a few whole cloves. That is the entire ingredient list for a drink that costs several dollars per bottle at specialty stores.

The Fermentation Process

Combine the pineapple pieces, sugar, cinnamon, and water in a large jar or pitcher. Stir until the sugar dissolves. Cover loosely with a cloth and let it ferment at room temperature for two to three days. In warm weather, it may be ready in just 36 hours. You will see bubbles forming on the surface and the liquid will become slightly cloudy with a sweet and tangy aroma. Taste it daily. When it has a pleasant balance of sweetness and tang with light fizz, it is ready.

Straining and Serving

Strain out the pineapple pieces, cinnamon, and cloves. Pour the tepache into bottles or a pitcher and refrigerate. Serve cold over ice with a squeeze of lime. Some people add a splash of beer to their tepache, which is a traditional serving style in parts of Mexico. The drink keeps in the refrigerator for about a week, though it continues to slowly ferment and may become more sour over time.

Variations and Tips

Experiment with adding other fruits during fermentation, such as tamarind, guava, or mango. You can also add fresh ginger or jalapeño for a spicy kick. If you want more carbonation, bottle the strained tepache in swing-top bottles and leave at room temperature for an additional day before refrigerating. Be careful with this step, as tepache can build pressure quickly due to its high sugar content. Burp the bottles periodically to prevent explosions.