Tepache (Fermented Pineapple Drink)
December 14, 2025
Grocery List
Produce
- 1 ripe pineapple (preferably organic)
- 1 small cinnamon stick
Pantry
- 150 g dark brown sugar (or piloncillo)
- 1.5 litres water
Spices
- Ground cinnamon (optional, for serving)
Proteins
- None
Other
- Large glass jar or bowl
- Clean cloth or kitchen towel
Utensils List
- Large knife
- Chopping board
- Large glass jar or bowl
- Wooden spoon
- Fine sieve
- Bottles or jars for storage
Ingredients (serves ~4)
- Pineapple peel and core from 1 pineapple
- 150 g dark brown sugar (or piloncillo)
- 1 small cinnamon stick
- 1.5 litres water
Meal Prep Steps
- Wash the pineapple thoroughly (very important since you will use the peel).
- Cut off the crown, peel the pineapple, and remove the core.
- Reserve the flesh for another recipe.
- Chop the peel and core into large pieces.
Cooking Instructions
- Place the pineapple peel and core into a large glass jar or bowl.
- Add the brown sugar and cinnamon stick.
- Pour in the water and stir until the sugar dissolves.
- Cover loosely with a clean cloth (do not seal).
- Leave to ferment at room temperature for 2–3 days, stirring once daily.
- Taste after day 2:
- Lightly sweet and fizzy = ready
- More sour = ferment longer
- Strain the liquid into bottles or jars.
- Chill before serving.
Serve cold, optionally over ice, with a light sprinkle of ground cinnamon.
Storage & Reheating Instructions
- Store in the fridge for up to 5 days.
- Natural fermentation may continue slightly, so open bottles carefully.
- Do not reheat; serve chilled.