Tepache is a Mexican beverage made from the fermented peel and the core of pineapples, sweetened with sugar and seasoned with cinnamon. It’s served cold, diluted to taste and sometimes mixed with beer! It’s really easy to make at home, as it is not fermented for long and uses parts of the pineapple that you will usually discard!
Don’t wash the pineapple as you want some of the natural yeast to aid with fermentation. The first time i tried making Tepache i couldnt get it to start fermenting, and i put this down to me cleaning the pineapple before hand.
It’s also super important that you make sure the pineapple is fully submerged in the liquid. If it’s not, you’ll get mould forming on the surface. I use a small ramekin or jam jar and it works a treat.
- 2 litres water
- 1 whole pineapple
- 1 stick of cinnamon
- 200g soft brown sugar
- Heat the water to until it boils, and then take off the heat and add the brown sugar and cinnamon stick
- Leave this to cool
- Cut the top and bottom off the pineapple and discard
- Slice the peel of in strips and add to the liquid
- Slice the flesh off the core and keep for cooking with / snacking
- Slick the core up and add to the liquid
- Make sure all of the pieces of pineapple are fully submerged in the liquid (you’ll get mould otherwise)
- Leave, covered, in a room temperature place out of direct sunlight for 3 days
- When it starts to bubble or create froth, leave for a further day (the whole process should take between 3 - 5 days)
- Strain the pineapple and cinnamon and discard
- Refrigerate the Tepache and serve, diluted to taste, over ice
- Drink within a week