Tepache (Fizzy Fermented Pineapple Drink)
Published May 28, 2025
- Total Time
- 20 minutes, plus at least 3 days fermenting
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus at least 3 days fermenting
- Rating
- Comments
- Read comments
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Ingredients
- 1(8-ounce) piloncillo cone (see Tip), or 1 packed cup brown sugar, plus more to taste
- 6cups filtered water, divided
- 1large (about 3¼ pounds) very ripe pineapple (see Tip), rinsed well
- Ice, for serving
- 1(3-inch) cinnamon stick
- 2 to 3whole cloves
- 8whole allspice berries
- 1(2-inch) piece fresh ginger, thinly sliced
Optional Add-ins
Nutritional analysis per serving (4 servings)
335 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 78 grams sugars; 1 gram protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the piloncillo on a board and, using a serrated knife, slice the sides downward from top to bottom, and then finely chop the sugar. (Alternatively, you can use a box grater and grate on the large holes.) Add the chopped piloncillo to a 2-liter or 2-quart glass jar or other nonreactive container. Add 4 cups of the filtered water. Stir vigorously with a wooden spoon until most of the sugar dissolves, about 1 minute. It’s OK if all the sugar doesn’t fully dissolve at this point.
- Step 2
Trim off and discard the top and bottom of the pineapple. Stand the pineapple on a cutting board and, using a knife, work around the pineapple to cut the peel off in strips. Set the fruit aside to eat later.
- Step 3
Stir the piloncillo water again to dissolve the sugar. Add the pineapple peel to the liquid and pour in the remaining 2 cups of filtered water. Add any add-ins you like. All of the ingredients should be covered by the liquid. If the pineapple peels pop up, you can place one peel on top of the others to keep everything submerged as best as possible. Place a clean cloth on top of the jar. You can secure the cloth with a rubber band or string, or just rest it on top. Place the jar in a secure, warm, dark place to ferment. Try not to move the jar around.
- Step 4
Check on the tepache daily. Around day 2 or 3, depending on the environment, you should see some frothing on the top. This is a sign that it’s fermenting. Taste a little bit of your tepache to see if it has fermented to your liking. If it’s not yet fermenting, or not at the stage you prefer, cover and continue to let it ferment.
- Step 5
When it has fermented to your liking, which may take up to 5 to 7 days, strain using a fine-mesh strainer, discarding the peels, core and any spices. Transfer the tepache to a pitcher or bottle and refrigerate.
- Step 6
To serve, pour over ice and add more water to dilute and sugar to sweeten as desired. Tepache will keep in the fridge for up to 5 days.
- Piloncillo, a raw cane sugar that is formed into a cone shape, is available at Latin markets or online.
- A very ripe pineapple suitable for tepache will have very yellow skin that yields when squeezed, leaves that can be pulled out relatively easily, and a sweet, fruity smell at the base.
Private Notes
Comments
This is alcoholic, though HOW alcoholic depends on how you prepare it. A shorter fermentation time will give you a sweeter drink with less alcohol; leave it longer and you'll have a drink with less sugar and more alcohol, thanks to the Saccharomyces cerevisiae that are a big part of the microbial community that makes this fizzy and fermented and delicious.
Just in case: if you're going to add vodka (or any other spirit), be sure to add it when you serve the drink, not earlier. That kind of concentrated alcohol will kill the good microbes in this drink and keep it from fermenting!
Is this alcoholic?
I am an experience fermenter. I love the Tepache brand tepache that I buy in cans. This recipe was a total fail. Spoiled - slimy. Very disappointing considering the cost of the pineapples. I'll just buy the cans. They're delicious and readily available at Whole Foods and my local coop. (Also, they're non-alcoholic.)
This turned out great! Fermented for about a week, with the cinnamon stick, cloves and allspice berries (didn't have ginger), then backsweetened a bit with agave syrup. Very tasty and definitely going to make it again.
You can also use Jaggery (look for 100% cane sugar jaggery vs ones made with palm sap-- found in S. Asian grocery stores). Delicious and refreshing beverage. I add a little bit of fizzy water to dilute the sweetness and give it more effervescence. For those worried about it being a drink with alcohol--it tastes weaker than my kombucha. A side note, I used tap water and it still fermented--it might have taken a little longer than with filtered or distilled water.