Tepache (Mexican Fermented Pineapple Drink)
By Jonathan ZaragozaPublished on July 30, 2026
Time
15 minutes, plus 2 days fermenting
Yield
Makes 1 gallon
Ingredients
Before You Begin
Since the recipe uses the pineapple rind, be sure to rinse the fruit before prepping. You’ll need 1,650 grams of pineapple after trimming off the crown and coring, so you should start with about 2,267 grams (or about 5 pounds) of pineapple. Piloncillo is an unrefined sugar cane; it’s made by boiling and drying fresh sugarcane juice. It’s sold in hard cones and has a deep caramel flavor similar to dark brown sugar. Look for it at Latin American markets, well-stocked supermarkets, or order it online. To peel tamarind pods, snap the brittle outer shell with your fingers and peel it away, then pull off any fibrous strings running along the length of the pod before using the sticky pulp (and any encased seeds) inside.
Instructions
- Combine 700 grams piloncillo, broken into rough chunks; 50 grams peeled tamarind pods; 40 grams Mexican cinnamon; 1 morita chile, split; 1 tablespoon coriander seeds; and ¾ teaspoon whole cloves in large 2-gallon glass jar or container. Stir in 2,000 grams filtered water to dissolve some of piloncillo. Piloncillo does not need to fully dissolve at this stage; it will continue dissolving as tepache ferments. Add 1,650 grams rinsed, trimmed, quartered lengthwise, and cored pineapple and remaining 2,000 grams filtered water.
- Cover jar with cheesecloth and secure it with rubber band or butcher’s twine. Place jar in dark corner of your house (kept ideally at about 72 to 74 degrees) and let it ferment for 2 to 3 days. Stir once per day with clean spoon to make sure no fruit or spices are sitting dry on top.
- Start tasting tepache after 2 days. You are looking for light bubbles around fruit and along surface, slightly cloudy amber color, and a smell that is fruity, tangy, and just slightly funky, not rotten or harsh. Once you like its flavor, strain and discard solids. Keep refrigerated for up to 1 week.
- For a carbonated version, after straining, transfer tepache to swing-top bottles or other pressure-safe bottles. Close bottles and leave them at room temperature for 12 to 24 hours before refrigerating. Burp carefully if needed and always use caution, since pressure can build quickly.
Time
15 minutes, plus 2 days fermentingYield
Makes 1 gallonIngredients
Ingredients
Ingredients
Why This Recipe Works
Tepache sits in a nice place between refreshment and funk. It is fruity, lightly spiced, and a little tangy. This version uses both the rind and the fruit of the pineapple, which gives it a fuller flavor and helps stretch the ingredient further. The tamarind and morita chile provide a little more depth and shape around the edges. Stirring once a day with a sanitized spoon helps keep everything submerged so nothing starts to spoil above the liquid line. The temperature of the room and the ripeness of the fruit will impact the fermentation time, so start tasting after 2 days, and trust your senses to tell you when the drink is ready.
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