Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon or clove. This refreshing, lightly alcoholic drink is known for its sweet and tangy flavor and boasts numerous gut-healthy benefits from natural probiotics and enzymes.
Tepache: Homemade Probiotic Pineapple Drink
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon or clove. This refreshing, lightly alcoholic drink is known for its sweet and tangy flavor and boasts numerous gut-healthy benefits from natural probiotics and enzymes.
Ingredients
- 1 medium pineapple organic preferred (for peels only)
- 1 cup piloncillo or brown sugar
- 8 cups water filtered
- 2 cinnamon stick cinnamon sticks optional
- 3 whole cloves optional
Instructions
- Thoroughly wash the pineapple. Carefully peel the pineapple, ensuring to remove only the outer skin. Keep the pineapple fruit for other uses.
- In a large, clean glass jar or pitcher (at least 1-gallon capacity), combine the pineapple peels, piloncillo (or brown sugar), and optional spices (cinnamon sticks, cloves).
- Pour the filtered water over the ingredients, ensuring everything is submerged. Stir gently until the sugar begins to dissolve.
- Cover the jar loosely with a cloth or cheesecloth and secure it with a rubber band. This allows air circulation while keeping out contaminants.
- Place the jar in a warm spot, out of direct sunlight, to ferment for 2-4 days.
- Stir the mixture once or twice a day. You will start to see small bubbles forming on the surface, indicating fermentation.
- After 2 days, taste the Tepache daily. It should be slightly sweet, tangy, and fizzy. Once it reaches your preferred taste, it's ready.
- Strain the Tepache through a fine-mesh sieve or cheesecloth into clean bottles or jars. Discard the solids.
- Seal the bottles and refrigerate the Tepache. It will continue to ferment slowly in the refrigerator, but at a much slower pace.
- Serve chilled over ice and enjoy your refreshing homemade probiotic drink!
Notes
Fermentation typically takes 2-4 days. Taste daily after day 2; once it reaches your desired fizziness and tartness, strain and refrigerate. Avoid over-fermenting to prevent it from becoming too alcoholic or vinegary. You can use different spices like star anise or ginger for variations. Serve chilled over ice.
