Tepache (Fermented Pineapple Drink)
Fermented pineapple drink with piloncillo and warm spices.
About this recipe
Tepache is a pre-Hispanic fermented drink made from pineapple peel, piloncillo, cinnamon and cloves. Left to ferment for two to three days, it develops a pleasant effervescence and a very low alcohol content. Refreshing, slightly tangy and wonderfully economical, tepache is a beloved fixture at Mexican markets and street stalls.
History & Origin
Tepache is a fermented drink of pre-Hispanic origin whose name comes from the Nahuatl 'tepiatl', meaning sweetcorn drink, although the modern version is made with pineapple peel. The Mesoamerican peoples were already preparing fermented drinks from sweetcorn and tropical fruits before the arrival of the Spanish, and pineapple tepache became especially popular in central and southern México. Its natural fermentation over two to three days produces a mildly alcoholic beverage (around 1–2%), effervescent and refreshing, sold at popular markets in small plastic bags or disposable cups at very affordable prices. In the markets of Mexico City it is traditional to mix it with lager to create an even more refreshing drink, and its low cost makes it a truly accessible beverage of the people.
Estimated cost
£9.98
Total cost
£1.25
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
112
Calories
1g
Protein
25g
Carbohydrates
1.5g
Fat
2g
Fibre
22mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Scrub the pineapple thoroughly with a brush before peeling. Remove the peel in large pieces, including the core and any flesh still attached. The more flesh left on, the more flavourful the tepache.
💡 The pineapple should be very ripe, with a deep golden skin. An unripe pineapple will not ferment properly.
- 2
In a large pot or earthenware vessel, place the pineapple peel, piloncillo broken into chunks, cinnamon stick, cloves and allspice berries.
- 3
Add the 3 litres of water. The water should cover the peel completely. Stir to begin dissolving the piloncillo.
- 4
Cover the vessel with a clean cloth or muslin (not an airtight lid, as it needs to breathe for fermentation). Place it in a warm spot in the kitchen, away from direct sunlight.
💡 The ideal fermentation temperature is 20-28°C. In cooler climates it may take an extra day.
- 5
Leave to ferment for 2-3 days. Check daily: you will see bubbles forming on the surface and a slightly sour, fruity aroma. After 2 days, taste it — it should be fizzy, slightly tangy and sweet.
💡 If left for more than 3 days it will turn to vinegar. Two days is the sweet spot for most palates.
- 6
Strain the tepache through a fine sieve, discarding the peel and spices. Refrigerate immediately to halt the fermentation.
- 7
Serve well chilled with ice. It can also be mixed with light lager to make a drink called tepache con cerveza, hugely popular at Mexican markets.
Reviews for Tepache (Fermented Pineapple Drink)
Related Recipes
Agua de Horchata
Agua fresca de arroz con canela y vainilla, muy refrescante.
Paloma
Cóctel refrescante de tequila con refresco de toronja.
Agua de Guayaba
Agua fresca de guayaba cocida con canela, refrescante y nutritiva.
Margarita
Cóctel clásico de tequila, licor de naranja y limón.