Tepache is a traditional Mexican pineapple drink made by briefly fermenting peel and core with piloncillo and warm spices.
A cloth-covered jar allows gentle fermentation, while early tasting keeps the drink fruity and lightly tangy.
Keep pineapple below the liquid and discard the batch if fuzzy mold or an unpleasant odor appears.
Serving Suggestions
Serve cold on its own or over a small amount of ice with a squeeze of lime.
Recipe Notes
Refrigeration slows fermentation but does not stop it completely, so use pressure-safe bottles and open carefully.
Mexican Tepache
A lightly fermented Mexican pineapple drink with piloncillo, cinnamon, and clove.
Ingredients
Equipment
Method
Build the Jar:
- Dissolve piloncillo in 2 cups warm water, then cool to room temperature. Place pineapple peel and core, cinnamon, cloves, and ginger in a clean 1-gallon glass jar.
- Pour in the piloncillo water and remaining cool water, leaving at least 2 inches of headspace. Weigh the peel down below the liquid with a small clean glass weight.
Ferment:
- Cover the jar with clean cloth and secure it. Ferment at room temperature for 24 hours away from direct sun.
- Check every 12 hours. When the drink smells fruity and lightly tangy and shows a few small bubbles, usually after 36 to 48 hours, skim any harmless surface foam and taste. Discard the batch if it develops fuzzy mold or a rotten odor.
Strain and Chill:
- Strain into a clean pitcher or bottles and refrigerate immediately. Serve cold without shaking the sediment.
Nutrition
Notes
- Fermentation speed depends on room temperature; start tasting at 24 hours and refrigerate before it becomes sharply sour.
- Keep refrigerated, open bottles carefully, and drink within five days because pressure can continue building.
