Tepache Recipe

Fermented Drinks: Tepache, the Tropical Star of Latin America

Fermented drinks hold a special place in the kitchen thanks to both their health benefits and unique flavors. Alongside familiar options like kombucha, kefir, and kvass, there’s a hidden gem from Latin American cuisine that deserves attention: tepache. Lightly tangy, slightly sweet, mildly alcoholic, and bursting with tropical aromas, tepache is one of Mexico’s traditional beverages. If you're interested in fermented drinks or looking for an easy home fermentation project, tepache is definitely worth trying.

What Is Tepache?

Tepache is a lightly alcoholic drink made by fermenting pineapple peels and cores. It's often served chilled by street vendors or at traditional markets. With its light fizz, natural sweetness, and aromatic hints of spices like cinnamon, tepache is a refreshing beverage, especially popular in summer.

Tepache has a long history. The word itself originates from the Nahuatl language (spoken by the Aztecs), derived from “tepati,” which meant “a drink made from corn.” That’s right—originally, tepache was made from fermented corn. Over time, the recipe evolved, and due to the fermentation-friendly nature of pineapple, it’s now commonly made with pineapple peels.

What Is Panela?

One of the key ingredients in tepache is panela. Panela is an unrefined cane sugar widely used across Latin America. It’s made by boiling down sugarcane juice into a solid form, retaining natural vitamins, minerals, and molasses. It has a deep, molasses-like flavor far richer than white sugar. If panela isn’t available, you can substitute it with brown sugar.

How Long Does Tepache Take to Ferment?

The fermentation time depends on ambient temperature, typically taking between 3 to 5 days. Warmer environments speed up the process, while cooler settings may take longer. The main signs to look for are the appearance of bubbles and a lightly sour, fermented aroma. At that stage, your tepache is ready to be strained and bottled.

What Does Tepache Taste Like?

If you’re trying tepache for the first time, its flavor might be a bit unexpected. It’s gently fizzy and sweet, with a noticeable fermented taste. If you’ve tried kombucha before, you might find some similarities. However, thanks to the pineapple, tepache is fruitier and smoother. You may detect a slight “overripe fruit” note, which is completely normal and part of the natural fermentation. As it continues to ferment in the fridge, the flavor deepens and starts to resemble a pineapple-flavored beer.

How Long Can Tepache Be Stored in the Fridge?

Once strained, tepache should be refrigerated. Cold temperatures slow fermentation, allowing the drink to stay fresh for about 5 to 7 days. Since fermentation doesn’t completely stop, gas may continue to build up in the bottles—so it’s a good idea to open them occasionally to release the pressure.

How to Enjoy Tepache

• Serve it chilled on its own as a refreshing beverage
• Add ice and lime slices for a zesty twist
• Mix it into cocktails for a tropical flair
• Combine it with sparkling water or soda for a lighter, fizzy option

Tepache is one of the easiest and most delightful fermented drinks you can make at home. It’s a wonderful way to use pineapple peels and experiment with flavors in your kitchen.

Enjoy the recipe...

Enjoy chilled…