Tepache is a sparkling fermented pineapple drink that is rich in probiotics to support a healthy digestive system. It’s also loaded with anti-inflammatory properties to help tamp down inflammation in the body. I’ll show you how to make this tasty and healthy fermented beverage in the following recipe video.

Watch the How to Make TEPACHE – An Anti-Inflammatory Fermented Pineapple Drink Rich in Probiotics video

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What is Tepache?

Tepache is a fermented drink native to Mexico. It is traditionally made with the rind of a pineapple, along with unrefined whole cane sugar and cinnamon. Home cooks often made it to use their leftover pineapple rind and avoid wasting food. Nowadays, you’ll also see it sold in stores.

Tepache’s flavor is delightfully refreshing, especially during the hot summer months. You’ll enjoy its slight effervescence with a sweet and sour taste. If you like Switchels, Shrubs, or fermented sodas, such as ginger ale made with a ginger bug, you will definitely enjoy Tepache.

Besides the pineapple rind, you’ll also mix in additional ingredients. The unrefined whole cane sugar adds minerals to the drink, and the cinnamon adds flavor and gives the Tepache anti-inflammatory properties.

Some home cooks and commercial brewers of Tepache will add water kefir grains or water kefir (also known as tibicos or “tibi”) to their fermenting brew to assist in the fermentation process. But this is completely optional.

Note: If you’re looking for water kiefer grains for your Tepache or to make water kiefer itself, you can get them from Cultures for Health. (Be sure to use my discount code for 15% off your purchase.)

Is Tepache Alcoholic?

Tepache is only fermented for a very short period of time, ranging from one to three days. Because of this short fermentation, it is considered a soft drink.

However, if you were to ferment it longer, it will turn into alcohol. And if you ferment it for approximately 30 days, it will turn into pineapple vinegar. (I show you How to Make Fruit Scrap Vinegar with Pineapple Rinds with this easy recipe.)

Is Tepache Good for You?

Like most fermented drinks, Tepache is rich in probiotics, which we also refer to as good bacteria or beneficial bacteria. Since we are simply relying on the wild yeasts and bacteria on the pineapple rind to assist in the fermentation process, your Tepache will most likely contain lactic acid-producing bacteria. This bacteria includes lactobacillus, which supports digestive health, also called gut health.

Most Tepache drinks also contain the beneficial yeast saccharomyces boulardii. This yeast helps our digestive tract better digest our food and beverages, allowing us to more successfully absorb the nutrients from what we are consuming. But what is exceptionally interesting, in light of the digestive problems that so many people suffer from today, is that this yeast may play a role in restoring the gut barrier, easing what is called leaky gut syndrome.

In this recipe, we take Tepache one step further by adding the pineapple rind and the core. The pineapple core is rich in bromelain, which supports digestion and eases inflammation.

Disclaimer

Note: I am not a doctor or medical professional. This information is provided for informational purposes only and is not intended to treat or diagnose any type of illness. If you are not feeling well, please seek professional medical attention and medicine. And if you are thinking of supplementing your treatment with home remedies, be sure to talk to your medical professional about them. It’s important that you get the medicine and treatments you need to get back to good health.

Ingredients to Make Tepache

Find the full printable recipe with ingredients below.

  • Unrefined whole cane sugar
  • 1 large organic pineapple, rind and core only
  • A 3″ to 4″ Ceylon cinnamon stick
  • Water, preferably chlorine-free

How to Make Tepache

Find the full printable recipe with measurements below.

  1. Cut away the pineapple’s top and bottom and set aside. (Do NOT discard the top and bottom. See Recipe Notes.)
  2. Cut away the rind of the pineapple and slice the fruit, removing the core. Store the fruit to enjoy later.
  3. Chop the pineapple rind and the core into 1″ to 2″ pieces.
  4. Place all the pieces into a one gallon jar. (You can also use two half-gallon jars as I do in the video.)
  5. Drop the cinnamon stick into the jar.
  6. Add the sugar into the jar and fill the jar with 8 cups of water.
  7. Put the lid on the jar and allow the Tepache to ferment for two to three days out of direct sunlight in an area with a temperature of approximately 72°F (22°C).
  8. Once bubbles and foam form at the surface of the liquid, the Tepache is ready to strain.
  9. Take a flour sack towel or cheesecloth and saturate it with cool water, then ring the water out of it as much as possible.
  10. Line a colander or mesh strainer with the damp flour sack towel or cheesecloth and place it over a large bowl.
  11. Pour the contents of the jar into the lined colander or mesh strainer and allow the Tepache liquid to drip down into the bowl. (Do not discard the spent rind. See Recipe Notes.)
  12. Once the Tepache stops dripping, decant it into a bottle and place it in the fridge to chill.
  13. Once chilled, enjoy the Tepache straight up or poured over ice.
  14. Tepache is best consumed within three days of making.

Tepache Variations

Home cooks have made Tepache for centuries, and each cook adds a twist. The most common customization is to add a variety of spices in addition to the cinnamon. These spices enhance this drink’s healing nature, increasing its anti-inflammatory properties.

Some spice options include:

  • Allspice berries
  • Cardomon
  • Cloves
  • Star Anise

Recipe Tips

  • Be sure to include the pineapple core when making your Tepache for an anti-inflammatory boost.
  • While your Tepache is fermenting, keep it out of direct sunlight. Ferments dislike temperature swings.

Storing

Tepache is best stored in a glass bottle with a screw-on cap in the refrigerator.

How to Enjoy Tepache

Once chilled, enjoy the Tepache straight up or poured over ice.

Tepache is best consumed within three days of making it.

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How to Make Tepache – An Anti-Inflammatory Pineapple Drink

5 from 1 vote
Prep: 15 minutes
Cook: 0 minutes
Fermentation Time: 3 days
Total: 3 days 15 minutes
Yield: 8 cups
Tepache is a sparkling fermented pineapple drink that is rich in probiotics to support a healthy digestive system. It is also loaded with anti-inflammatory properties to help tamp down inflammation in the body.

Equipment

  • 1 Gallon jar 2 half-gallon jars can be substituted.
  • 1 Flour sack towel or cheesecloth
  • 1 Colander or mesh strainer
  • 1 Large glass bowl
  • 2 Quart bottles For decanting the Tepache

Ingredients

  • 1/2 cup unrefined whole cane sugar
  • 1 large organic pineapple, rind and core only
  • 1 3" to 4" Ceylon cinnamon stick
  • 8 cups Water, preferably chlorine-free

Instructions 

  • Cut away the pineapple’s top and bottom and set aside. (See Recipe Notes.)
  • Cut away the rind of the pineapple and slice the fruit, removing the core. Store the fruit to enjoy later.
  • Chop the pineapple rind and the core into 1" to 2" pieces.
  • Place all the pieces into a one gallon jar. (You can also use two half-gallon jars.)
  • Drop the cinnamon stick into the jar.
  • Add the sugar into the jar and fill the jar with 8 cups of water.
  • Put the lid on the jar and allow the Tepache to ferment for two to three days out of direct sunlight in an area with a temperature of approximately 72°F (22°C). Once bubbles and foam form at the surface of the liquid, the Tepache is ready to strain.
  • Take a flour sack towel or cheesecloth and saturate it with cool water, then ring the water out of it as much as possible. Line a colander or mesh strainer with the damp flour sack towel or cheesecloth and place it over a large bowl.
  • Pour the contents of the jar into the lined colander or mesh strainer and allow the Tepache liquid to drip down into the bowl. (Do not discard the rind. See Recipe Notes.) Once the Tepache stops dripping, decant it into a bottle and place it in the fridge to chill.
  • Once chilled, enjoy the Tepache straight up or poured over ice. Tepache is best consumed within three days of making it.

Video

Notes

Save the pineapple’s top (greens removed), bottom, and used rind to make Pineapple Scrap Vinegar: https://marysnest.com/how-to-make-fruit-scrap-vinegar-with-pineapple-rinds/
Find this recipe and video at https://marysnest.com/how-to-make-tepache/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
For free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2024 Mary’s Nest, LLC, All Rights Reserved
Course: Beverages
Cuisine: Mexican
Keyword: Anti-inlammatory Drinks, fermented pineapple drink, sparkling pineapple drink, tepache
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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Comments

  1. Sheila Brennan says:

    5 stars
    so good!

    1. Mary Bryant Shrader says:

      Hi Sheila,

      Thanks for your kind comment. I’m so glad you enjoyed the recipe!

      Love and God bless,
      Mary

Comments are closed.