How to Make Refreshing Homemade Tepache: A Spiced Fermented Pineapple Drink

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Pineapple season is here, and I couldn’t be more excited to make one of my favorite fermented beverages: tepache!

In this recipe, I’ll show you how to create tepache using fresh pineapple peels. What sets my recipe apart is that I reuse the pineapple skins for a second fermentation to create pineapple vinegar—nothing goes to waste! Let’s dive in.

What is Tepache?

Tepache is a traditional Mexican fermented drink made from pineapple skins, sugar, and spices. It’s lightly effervescent, tangy, and perfectly spiced—ideal for a hot summer day. Many people use leftover pineapple skins to make tepache, so if you have a lot of pineapples, this is the perfect way to put those skins to good use.

Ingredients:

  • Pineapple skins (from 1 ripe pineapple)
  • 1 cup of sugar (you’ll divide this between two stages)
  • 1 liter of warm water
  • 2-3 cinnamon sticks
  • 3-4 whole cloves
  • 1-inch piece of fresh ginger (sliced)

Instructions:

Step 1: Start the First Ferment

  1. Prepare the Pineapple Skins: After peeling your pineapple (save the fruit for another recipe), rinse the skins thoroughly to remove any dirt or pesticides.
  2. Combine Ingredients: In a large glass jar, add the pineapple skins, 1 cup of sugar, and 1 liter of warm water. Stir to dissolve the sugar.
  3. Cover and Ferment: Cover the jar loosely with a cloth or lid to allow air exchange, essential for the fermentation process. Place the jar on your kitchen counter at room temperature for 2-3 days. You’ll notice the liquid starting to bubble as the natural fermentation kicks in. The longer it ferments, the more pronounced the flavors become.

Step 2: Spice it Up – The Second Ferment

  1. Strain the Liquid: After 2-3 days, strain out the pineapple skins and transfer the liquid into a clean jar or bottle.
  2. Add Spices: To the strained liquid, add 2-3 cinnamon sticks, 3-4 whole cloves, and the sliced ginger.
  3. Add More Sugar: Stir in 1 more tablespoon of sugar to boost carbonation and sweetness during the second fermentation.
  4. Ferment Again: Seal the jar or bottle with a cap, but be sure to “burp” the bottle daily by loosening the cap to release built-up gas. Let this ferment for another 2-3 days, at which point the tepache will be fizzy and ready to drink.

Step 3: Enjoy Your Tepache!

Once fully carbonated, your tepache is ready to serve! It’s a beautifully spiced, tangy drink perfect for summer days. Pour over ice and enjoy the natural sweetness and spice.

Bonus: Making Pineapple Vinegar

Don’t throw away those fermented pineapple skins! You can reuse them to make pineapple vinegar. Here’s how:

  1. Add More Sugar and Water: To the leftover skins, add another 1 cup of sugar and 1 liter of warm water.
  2. Add a Vinegar SCOBY (Optional): If you have a vinegar SCOBY, toss it in to accelerate the process.
  3. Ferment for a Month: Cover the jar with a cloth and let it ferment on your counter for about a month. Stir occasionally, and you’ll end up with tangy pineapple vinegar—perfect for dressings and marinades!

With just one pineapple, you can make two amazing fermented products: tepache and pineapple vinegar. This process not only reduces waste but also creates delicious and refreshing drinks that are full of probiotics. Give this recipe a try, and let me know how it turns out!

Enjoy the natural flavors of pineapple and spices in your homemade tepache. It’s a simple, rewarding recipe that you’ll want to make again and again.



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