Craft bubbly TEPACHE, a refreshing Mexican fermented pineapple drink. This non-alcoholic Tepache recipe is easy to make, tangy & perfect for hot days!
Lately, it seems like everyone is buzzing about all things fermented. In fact, Mexican fermented beverages, such as Pulque (made from fermented agave sap) and Tejuino (a sweet and savory drink made from fermented corn masa), have recently captured the attention of international audiences.
However, there is another lesser-known cousin to these drinks that deserves more recognition: Tepache. Personally, I find it to be the most refreshing and delicious of the bunch.
Tepache can be found all over Mexico. However, spotting a tepacheria has become quite rare, even for locals in Mexico City. Today, I want to recreate the unique flavors of this refreshing drink, which is fruity, slightly fizzy, and has a nice spicy roundness. This recipe is not only delicious but also alcohol-free, so everyone can enjoy it—no ID required!
Tepache Recipe Origin and History
The name “Tepache” suggests that it has pre-Columbian roots, although I imagine the drink must have been quite different before the Spanish arrived in Mexico. Yes, pineapple and allspice might be native to the Americas, but other key ingredients like cloves, sugarcane, and cinnamon aren’t.
Interestingly, the Náhuatl (or Aztec) word “tepiātl” means “drink made with mashed corn,” indicating that tepache originally involved corn. So, it’s safe to say that the tepache recipe has evolved quite a bit since those days, as it no longer includes corn.
Tepache originated in pre-Columbian Mexico, where it was a popular drink among the Nahua people of central Mexico. Initially, corn (maize) was the main ingredient, but the modern version of tepache uses pineapple rinds to create this tangy drink. Some versions of tepache, known as tepache de tibicos, even use symbiotic cultures of tibicos for fermentation.
Pineapple Express: Mexican Pineapple Tepache Recipe
I wanted to make some tepache to help me cool off on a warm day, so I started looking for a tepache recipe in old cookbooks and online. The old books were a bit vague, offering only a couple of lines about the process.
While it’s not complicated, it definitely requires more guidance than that. On the other hand, the internet offers plenty of interesting recipes and tips.
Since I had no idea what tepache should smell or taste like, I experimented on the best (read: easy-to-follow) recipe I could find. I’m pleased to say that my creation turned out to be a fragrant, slightly fizzy, and refreshing drink with just the right amount of spice if I do say so myself.
But don’t just take my word for it. Give it a try and see for yourself. Here’s the recipe:
Ingredients
- 1 medium pineapple. Go for the juiciest and ripest you can get.
- 1 gallon of filtered water
- 8.8 oz (140 g) piloncillo (or panela sugar)
- 2 cinnamon sticks
- A large pinch of allspice berries
- A pinch of cloves
- A pinch of sea salt
- Baker’s yeast (optional)
Equipment
- A pot that can hold 5 quarts of liquid: This pot will be used for fermenting, but you can also transfer the liquid to a large jar or clay pot if you prefer.
- A clean cheesecloth or kitchen towel: You will use this to cover the pot during fermentation.
- String: Use this to tie the cloth securely over your pot.
Preparation
- Remove the pineapple’s head, toss it in the compost bin, or place it in a dish with water to grow roots.
- Wash the pineapple thoroughly using a produce brush to remove any residue or dirt.
- Peel the pineapple and remove all the brown spots from its flesh so the sides are smooth. Remember that we won’t be using the actual fruit in this recipe, so you can put it in the fridge for another use.
- In a large pot that can hold over a gallon of liquid, heat about 1 quart of water. Add the piloncillo and spices and bring it to a boil.
- Once it boils, lower the heat and stir frequently until the piloncillo is completely dissolved.
- After that, turn off the heat and let the mixture cool down until it’s lukewarm.
- Meanwhile, roughly chop the pineapple rinds into pieces about the same size.
Fermentation
- Add the chopped pineapple rind to the piloncillo water and stir it to mix everything together.
- Pour the mixture into the container you’ll use for fermentation over the next few days. If you are using baker’s yeast, now is the time to add it to the mixture.
- Cover the opening with a piece of cloth or cheesecloth. This will allow your tepache to breathe while keeping out any unwanted insects or objects. Secure the cloth tightly with a string to ensure it stays in place.
- Place the fermentation container in a warm corner of your kitchen, away from drafts like open windows, air conditioning units, or vents.
- Now it’s time to let the natural yeast in the pineapple rind (or your baker’s yeast!) do its work and ferment the mixture. This process will take about three days.
- When it’s ready, remove the bubbles and pineapple rinds from the surface. Use a pasta strainer to pour the entire batch into a clean container. Remove any remaining foam with a skimmer. If you want your drink to have a clearer appearance, you can strain it again using a fine-mesh strainer.
Typically, tepache has an alcohol content of around 1% to 2%. If you prefer a lower alcohol level, simply reduce the amount of sugar or shorten the fermentation time.
Second Fermentation (Optional)
Much like kombucha, you can give your tepache a fizzy twist by transferring it to an airtight container after the initial fermentation. This will trap the bubbles and create a carbonated version of your beverage.
- Use a funnel to pour the tepache into a container, leaving 2-3 inches of space at the top.
- Let your container sit at room temperature for another 1-2 days.
- Check on it after 12 hours by opening the container to test the carbonation. If you want more fizz, let it sit a bit longer.
When your tepache has the fizz you like, move it into your fridge to stop the fermentation and enjoy!
Bottling and Storage
- Pour your tepache into pressure-resistant bottles
- Let the bottles sit at room temperature for a day or two until the fizz reaches your desired level. Be careful, though – tepache is known to be quite explosive!
- Store your tepache in the refrigerator, where it will stay delicious for a few days.
Your tepache is ready! Add a cinnamon stick or a slice of lime for additional flavors. Enjoy!
Tepache Recipe Variations
- Add lime juice. Squeeze some fresh lime juice into the finished tepache directly into the pitcher or into individual glasses for an extra refreshing kick.
- Add extra spices. Toss a few whole cloves into the pot and some cinnamon for a little extra spice.
- Add fruits. Add some chopped fruit like pineapple or apples to the pitcher before serving, similar to sangria. This will add some fun and flavor to the drink. Serve with a straw and a spoon to enjoy the fruit pieces!
- Add Chili. Adding just a little chili will give this fermented pineapple drink that extra kick.
Pineapple always brings to mind sunny days filled with laughter, good friends, and tasty drinks in hand. But sometimes, it’s also nice to enjoy a pineapple-infused drink without the added kick of vodka.
Tepache is a Mexican fermented pineapple drink that’s perfect for a hot summer day and even has probiotic benefits. It’s the kind of beverage you’d share with a neighbor on the porch or keep in the fridge for guests.
This non-alcoholic tepache recipe is a fun option for everyone. So, gather your friends, grab your fermenter, and get as many pineapples as you can. Let’s get creative with this refreshing, booze-free pineapple drink!
