The Ultimate Tepache Recipe You’ll Crave Year-Round

Imagine this: a warm breeze drifts through your open kitchen window, and you’re sipping something golden, sparkling, and gently sweet — tropical sunshine in a glass. It’s tangy. It’s bubbly. It’s not soda, and it’s definitely not kombucha. This, my friends, is Tepache — a Mexican fermented pineapple drink that has utterly transformed our summers into golden rituals of flavor and nostalgia.

We discovered Tepache almost by accident — a tired pineapple, a pinch of cinnamon, and a dash of curiosity. The result? Magic. Not just any magic, but the kind that fizzes, sings on the tongue, and draws family and friends into the kitchen with a “What smells so good?”

Now, we make it in batches, bottle it, and keep it chilled like the treasure it is. It’s perfect for relaxed brunches, BBQs, and lazy hammock afternoons. And the best part? It’s astonishingly easy to make, wildly customizable, and almost impossible to mess up.

Preparation Time

• 🍍 Fermentation: 2–5 days (depending on warmth and fizz level desired)

• 🍯 Active Prep: 15 minutes

• 🍷 Straining and Bottling: 10 minutes

Total time: 2–5 days
Serves: 4–6 people
Difficulty: Easy

Let’s dive into this fizzy masterpiece together — trust me, your taste buds will thank you.

The Necessary Ingredients (possible in all kinds of variations)

• 1 large ripe pineapple (organic is best, since we’ll be using the peel)

• 1½ cups of brown sugar (or piloncillo, if available)

• 2 whole cinnamon sticks

• 3–4 whole cloves (optional but recommended)

• About 10 cups of filtered water

• A 1-gallon glass jar or pitcher (cleaned thoroughly)

Optional and Alternative Ingredients:

• 🍯 For a richer flavor: use piloncillo instead of brown sugar.

• 🌱 For a vegan twist: you’re already there — just skip any honey!

• 🍋 Add a few lime slices or ginger slivers for a citrusy kick.

• ❄️ For a zero-sugar version: use monk fruit or erythritol, but fermentation time may vary.

• 🍷 Want a stronger tang? Add a tablespoon of raw apple cider vinegar to speed up fermentation.

The Steps of Preparation (possible in all kinds of variations)

Here’s where the magic happens. Make sure your kitchen is warm and welcoming — Tepache loves it cozy.

1. Wash your pineapple thoroughly, especially if it’s not organic. We’re using the skin!

2. Cut off the crown and bottom, and peel the pineapple.

3. Slice the fruit for snacking or smoothies — we’ll only need the peel and core for Tepache.

4. Place the pineapple peels and core into a clean glass jar or pitcher.

5. Add the cinnamon sticks and cloves (if using).

6. Sprinkle in the brown sugar evenly.

7. Pour in the filtered water until everything is covered but leave space at the top.

8. Stir gently with a wooden spoon to dissolve the sugar.

9. Cover the jar with a breathable cloth or cheesecloth and secure it with a rubber band.

10. Let it sit at room temperature for 2–5 days, depending on how bubbly and tart you want it.

11. Stir once daily to prevent mold and encourage fermentation.

12. Taste daily starting from day 2 — once it’s tangy and fizzy enough for your liking, it’s ready!

13. Strain the liquid into bottles (glass swing-tops are great for carbonation).

14. Refrigerate and enjoy chilled!

From experience, day 3 tends to hit the sweet spot between gentle fizz and rich flavor — but go up to 5 days for a real zing.

Nutritional Benefits

• 🍍 Pineapple peels are rich in bromelain, which aids digestion and reduces inflammation.

• 🌿 Natural fermentation promotes gut health with beneficial probiotics.

• 🍯 Brown sugar (or piloncillo) adds trace minerals like calcium and iron.

• 🌰 Cinnamon has antioxidant properties and helps regulate blood sugar.

• 💧 Hydration boost from high water content and electrolyte balance.

• 🧘 Stress relief from calming, ritualistic preparation and sipping.

Possible Additions or Upgrades

You can customize Tepache endlessly — here are some of our favorite ways:

• Add a few jalapeño slices for a spicy kick (seriously, try it once!)

• Mix with sparkling water for a light summer soda

• Blend with beer (yup — it’s traditional!) for a tepache shandy

• Spike with rum or tequila for a tropical cocktail

• Use as a marinade base for pork or chicken

• Add fresh herbs like mint or basil for a botanical twist

• Create tepache popsicles with fruit chunks

Frequently Asked Questions

Can I eat the pineapple peels after fermenting?
No — they’re mostly used to infuse flavor and ferment. Compost them instead.

Is it safe to drink homemade Tepache?
Yes! As long as you use clean tools, cover the jar properly, and avoid mold, it’s safe.

How can I tell if it’s gone bad?
If it smells rotten, cheesy, or grows fuzzy mold — toss it.

Can I reuse the peels for a second batch?
You can! Just add new sugar and water. It’ll be milder.

Does Tepache contain alcohol?
Very little — usually around 0.5–2%, depending on fermentation time.

Can kids drink Tepache?
Yes, in moderation — it’s like kombucha in alcohol content.

Why isn’t my Tepache fizzy?
Try fermenting longer or bottling it for a day or two before refrigeration.

Can I use canned pineapple?
No — you need the natural yeast from fresh peels to ferment properly.

How long does it last in the fridge?
About 1–2 weeks. It continues fermenting slowly, so drink up!

Can I freeze Tepache?
Absolutely. Freeze in ice cubes for cocktails or smoothies.

Now that you’ve tasted a bit of sunshine through this recipe, I encourage you to bring Tepache into your own kitchen traditions. Share this fizzy wonder with friends at gatherings, give bottles as gifts, and — please — share this recipe on social media to spread the delicious love. 🌞🍍✨