Easy Homemade Mexican Tepache Pineapple Drink Recipe for Refreshing Summer Sips
A simple and refreshing homemade Mexican tepache pineapple drink that is lightly fermented, fizzy, and perfect for summer. Made with pineapple peel, brown sugar, and spices, it offers a sweet and tangy flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 days (fermentation)
- Total Time: 2 to 3 days and 15 minutes
- Yield: About 1 gallon (4 liters) of tepache, approximately 8 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
- 1 whole ripe pineapple (including peel and core), washed
- 1 cup (200 grams) brown sugar
- 1 medium cinnamon stick (about 3 inches)
- 3–4 whole cloves (optional)
- 8 cups (1.9 liters) filtered or spring water
- 1-inch piece of fresh ginger, peeled and sliced thin (optional)
Instructions
- Wash the pineapple thoroughly. Cut off the crown and base. Peel the pineapple, saving the peel and core for fermentation. Chop the fruit into chunks for snacking or other uses.
- Place the pineapple peel and core into a large glass jar or fermentation crock.
- Add 1 cup (200 grams) of brown sugar over the pineapple peel and core in the jar. Add the cinnamon stick and cloves. If using ginger, add the slices now. Stir gently to combine.
- Pour 8 cups (1.9 liters) of filtered water into the jar, covering the pineapple pieces completely. Stir to dissolve some of the sugar. Add more water if needed to submerge the pineapple.
- Cover the jar with cheesecloth or a clean kitchen towel and secure with a rubber band or string. Place the jar in a warm spot (70 to 80°F / 21 to 27°C) out of direct sunlight.
- Let ferment for 2 to 3 days, tasting daily after day 2 until it reaches a pleasant balance of sweetness and mild sourness with light fizz.
- Strain out solids using a fine mesh strainer. Transfer the liquid into bottles or jars, seal, and refrigerate.
- Serve chilled, over ice if desired. Keep refrigerated and consume within one week.
Notes
Use ripe pineapple for best flavor. Avoid stirring too often after initial mixing to allow natural fermentation. Monitor temperature to keep fermentation steady (70-80°F ideal). Taste daily after 48 hours to find preferred flavor. Use clean, sanitized equipment to prevent contamination. For more fizz, a second fermentation in sealed bottles for 1-2 days in the fridge is possible but watch for pressure build-up. Do not ferment too long to avoid sour or alcoholic taste.
Nutrition
- Serving Size: 8 ounces (240 ml)
- Calories: 5070
- Sugar: 1215
- Carbohydrates: 1318
Keywords: tepache, Mexican drink, pineapple drink, fermented beverage, summer drink, homemade tepache, refreshing drink, natural fermentation