This easy-to-make refreshing tepache pineapple cold drink is made from just pineapple peels, sugar, water, and a few spices! The fermentation process for making tepache with minimal ingredients is simple and quick, which makes tepache an easy drink to make at home. This cold fermented drink is delicious and great for overall health.
Tepache is my most favorite fermented drink to make at home since it is very easy to make. Whenever pineapple is abundant, I take advantage of making this delicious, refreshing, and healthy drink. Sometimes, I just use sugar and water with pineapple peels and I am good to make it. In this tepache recipe, I added cinnamon and star anise to add more flavors.
Ingredients and Substitutions
Pineapple – Ripe pineapple is the best to use in this tepache since it adds sweetness.
Brown Sugar – This is to sweeten and help to ferment the liquid. You can use granulated sugar or honey and use the same amount. More sugar if you like sweeter.
Water – Use chlorine-free water all the time. If you use tap water, let it sit overnight for the chlorine to dissipate.
Spices – Cinnamon sticks and star anise are two of my favorite spices for my delicious and flavorful drink. You can play around and add a few of your favorites as well.
How to make tepache?
Step 1: Cut the Pineapple – Remove the crown and base of the pineapple, then rinse the body of the pineapple with water to remove potential pests or dirt. Cut the peel from the pineapple in big chunks, leaving about 1/4 inch of the pineapple flesh on the peel.
Step 2: Assemble – In a large glass container, dissolve brown sugar in water, place the pineapple peels, cinnamon sticks, and star anise.
Step 3: Ferment – Cover with a clean dishtowel or a few layers of paper towels, then secure with a rubber band. This will keep gnats or flies away while allowing the yeasts to have oxygen. Let it stand at room temperature on your countertop, letting it ferment for about 1 to 5 days. After days 1-2, you will see it will start to bubble as a sign of fermentation. At this moment, you can start to taste and decide if you let it ferment longer or decide to drink.
Step 4: Drink – Strain the liquid from the container and place it in another container or bottle. Add more sweeteners like sugar or honey if you need to. Add ice to make it refreshing and chill.
Store tepache in an air-tight bottle or jar in the refrigerator for up to a year. Thanks to the fermentation process, tepache will last a long time because of its acidity. The flavors will continue to build towards yeasty, but a properly made and stored tepache will last for a long, long time.
Frequently Asked Questions
Tepache is a fermented drink that is very popular in Mexico and is now getting popularity all over the world. Corn was the original base of tepache, but the contemporary recipe for tepache uses pineapple rinds as the number 1 ingredient in the fermentation process to produce the tart drink that is tepache.
You need to wait at least 1 to 5 days, checking the flavor daily to achieve the desired taste. The longer it ferments, the more fizzy and sour it will become. Fermentation is the reason behind the waiting period since you must allow the sugar and fruit to ferment.
You should see enough foam and bubbles that form on the top of the surface of the tepache. The tepache is ready to be bottled for its second fermentation. Bottle the tepache in the pressure-resistant bottle. Then let sit at room temperature for a day or two, or until the fizz is to your liking.
The combination of pineapple and its fermentation process is very beneficial. Most fermented foods contribute to bacteria that have a potential probiotic effect. This helps to balance bacteria in your gut, support digestive health and protect us from digestive issues. Pineapple is an anti-inflammatory food and has a high content of vitamin C, it also provides vitamins A, B, and minerals like magnesium.
It helps to fight intestinal parasites contributing to good digestion. It contains bromelain, an enzyme that helps to improve the digestive process.
Tepache and kombucha are both fermented drinks, but unlike kombucha, tepache is made from pineapple and water. The base ingredients of this fizzy drink are pineapple and water. It is often flavored with added sugars, and spices. The mixed ingredients are simply set aside and fermented naturally.
There is a very low amount of alcohol in tepache because of the fermentation process something like 2-4 degrees of alcohol and there is a very small chance that it will make you drunk unless you add stronger alcoholic drinks with it.
Tepeche Fermented Pineapple Cold Drink (easy)
- 2 pitcher, container or glass jar
- 1 ripe pineapple
- 3/4 cup brown sugar
- 8 cups chlorine-free water
- 2-3 sticks cinnamon (optional)
- 2-3 pieces star anise (optional)
- Rinse the pineapple to remove dirt. Using a sharp knife, cut the peel leaving about 1/4 inch of the pineapple flesh on the peel.
- In a big jar, dissolve brown sugar with water. Assemle pineapple peels, cinnamon sticks and star anise. Cover with dishcloth paper towel sealed with rubber band.
- Let it stand at room temperature for 1-5 days. Check for bubbles as a good sign of fermentation. Start to taste after 1-2 days and decide if it is ready to drink.
- Strain the liquid and transfer in different container. Add ice for refreshing and cold drink.
You can make a second batch using the same pineapple peel mixture. Just add water and sugar.
You can use or add fresh sliced ginger or other fruits such as apple peel to add more flavors.