Easy Pineapple Tepache for Beginners

Never throw away your pineapple peels again. We will show you how to make a delicious fermented pineapple beverage with just three ingredients you have in your kitchen. Tepache is a fermented pineapple beverage that originates from Mexico. Its usually made from the peels of pineapple and is sweetened with either piloncillo or brown sugar. And seasoned with cinnamon sticks or cloves. This is a perfect recipe for someone who never brewed or made fermented items before. tepache is a great drink on its own and it has 2 to 3 % ABV and a ton of probiotics that are great for your gut health.

For another easy recipe try our How to Brew Chai Pear Cider

Pineapple peels and a pitcher of pineapple tepache.
Credit: https://imbibemagazine.com/diy-tepache/

The recipe

For this recipe, we are making 1 gallon of tepache and we are using a fermenting jar. Feel free to use whatever you have. You’re going to need a whole pineapple for this recipe. Were only going to be using the peels. Start by cutting out the top of the pineapple. You can actually save the top of the pineapple and plant it into a new pineapple.

Slice off the peel from around the perimeter of the pineapple and save the fruit to eat later. We don’t like to use the core because it can cause some bitterness.

Piloncillo is unrefined cane sugar and it’s usually formed into a small cone. You can also use brown sugar for about 1 cup. From spices, we add cinnamon sticks but you can also use cloves. Put everything together top up with water and shake it up. Don’t worry if piloncillo doesn’t dissolve completely it will dissolve in a few hours.

Alcohol and probiotics

A whole pineapple with a jar and a bottle of pineapple tepache.
Credit: https://www.mountainfeed.com/blogs/learn/tepache-pineapple-wine

Cover your fermenter with a kitchen towel and a rubber band to secure it. This allows the carbon dioxide to escape and nothing gets in. Set it somewhere that’s room temperature and out of direct light for about 3 to 5 days. No yeast is needed because there are microorganisms all over the peel that acts as our yeast. And the sugar from piloncillo feeds those yeasts to create alcohol and probiotics.

When it’s ready you need to strain out the rinds and spices. Once you’ve done that you can carefully pout it into bottles. Let them sit for 1 to 2 weeks on the counter. This will give the remaining yeast and sugars time to ferment a little more and create carbonation.

This tepache has taken on a gorgeous golden yellow hue. We first taste the sour pineapple flavor that is refreshingly tart and juicy. In the end, we taste those warm spices from the cinnamon that make this a perfect drink.

You May Also Like