Get ready to fall in love with Tepache de Piña—a Mexican fermented pineapple drink that’s as vibrant, refreshing, and interesting as it sounds. Made simply from the peel and core of pineapple, a touch of sugar, spice, and time, this bubbly homemade concoction embodies the essence of summer. Whether you’re new to fermenting or looking to add a tropical twist to your drink lineup, Tepache de Piña delivers sunshine in every sip, perfect for sipping all season long with friends and family.
Ingredients You’ll Need
-
Pineapple Ingredients:
- Peel and core of 1 ripe pineapple (chopped)
Sweetener:
- 1/2 cup piloncillo or brown sugar (adjust to taste)
Additional Ingredients:
- 4 cups filtered water
- 1 cinnamon stick
- 2 whole cloves (optional)
How to Make Tepache de Piña
Step 1: Prep Your Pineapple
Start by thoroughly washing your pineapple, especially if it isn’t organic, since you’ll be using the peel where wild yeasts live. Carefully chop the peel and core—the hidden treasure in this recipe!—and discard the leaves. The riper the pineapple, the fruitier your Tepache de Piña will taste.
Step 2: Combine Ingredients in a Jar
Grab a large glass jar or pitcher, and toss in all the pineapple peel and core. Sprinkle in the piloncillo or brown sugar, then add the cinnamon stick and, if you love extra flavor, those whole cloves. Pour in the four cups of filtered water and stir everything together until most of the sugar has dissolved—that’s when the magic starts!
Step 3: Cover and Ferment
Cover the jar with a clean cloth, tea towel, or coffee filter, using a rubber band to secure it. Place the jar somewhere at room temperature, away from direct sunlight. Now, let the fermentation begin! Stir once daily—it helps the wild yeasts and bacteria do their work, and checking on your Tepache de Piña is part of the fun.
Step 4: Taste and Time
After two days, start tasting each day. When it’s lightly tangy, fizzing gently, and smells like pineapple candy, it’s ready! Most batches take 2–4 days, and warmer kitchens work faster. Patience pays off here—wait for the flavor and bubbles you love.
Step 5: Strain and Bottle
Once your Tepache de Piña hits your perfect balance of sweet, tart, and fizzy, strain out all the solids using a fine mesh sieve or cheesecloth. Pour the golden liquid into a sealable bottle or jar (a swing-top bottle works beautifully). Pop it in the fridge and chill. It’s officially fiesta time!
How to Serve Tepache de Piña
Garnishes
Tepache de Piña absolutely glows when poured over ice and topped with a festive garnish. Float a slim pineapple wedge on each glass, sprinkle on a touch of chili-lime seasoning, or add fresh mint for a burst of color and an extra pop of flavor. If you want to get fancy, try a citrus twist or a cinnamon stick stirrer—so simple but so stunning!
Side Dishes
This drink begs to be sipped alongside snacks and classic Mexican street food. Try it with tacos, grilled corn, fresh ceviche, or even a big bowl of chips and guacamole. Its light, bubbly profile cuts through rich flavors and salty bites, making every meal a celebration. Tepache de Piña also shines alongside fruit salads or spicy appetizers at a summer picnic.
Creative Ways to Present
Show off this golden beauty in glass mason jars, rimmed with chili powder and salt for a playful, tangy kick. For parties, pour into small glasses and top with a splash of sparkling water or a bit of light beer for a refreshing twist. Add fun paper straws or tropical drink umbrellas to channel those vacation vibes—Tepache de Piña always steals the show!
Make Ahead and Storage
Storing Leftovers
Tepache de Piña keeps its punchy flavor and fizz for days when stored properly. After straining, refrigerate it in a sealed bottle or jar. It’s best enjoyed within about five days, as the flavor will continue to deepen and develop over time, but be sure to keep it cold so it doesn’t over-ferment.
Freezing
If you want to save it for later, pour Tepache de Piña into ice cube trays and freeze. These Tepache cubes can go right into your glass for a super-chilled drink without watering down the flavor. You can also freeze larger amounts in airtight containers, though it’s at its sparkling best when fresh.
Reheating
Tepache de Piña is all about refreshing, cold carbonation, so reheating isn’t recommended—you’d lose all the lively fizz and tropical aroma. If your batch has gotten too cold in the fridge, just let it sit out for a few minutes before pouring, and enjoy as intended: gloriously chilly!
FAQs
Can I use regular white sugar instead of piloncillo or brown sugar?
You absolutely can, but piloncillo or brown sugar provide a deeper, more caramel-like flavor that’s classic for Tepache de Piña. White sugar works in a pinch, though your final drink will be slightly lighter and less earthy in taste.
Do I need to peel the pineapple if it’s organic?
If your pineapple is organic and thoroughly washed, feel free to use the whole peel—it’s packed with flavor and wild yeasts that drive fermentation. Always give it a good scrub regardless of source, since you don’t want any lingering dirt or residue in your batch.
Is Tepache de Piña alcoholic?
Tepache de Piña is mildly alcoholic, usually clocking in at less than 2 percent ABV due to its short fermentation time. It’s closer to kombucha in terms of alcohol—a light, gentle buzz rather than a full-on buzz. For stronger results, let it ferment longer, but use caution!
Can I double the recipe?
Yes, just scale up the ingredients evenly and use a larger jar or container. Make sure everything stays submerged in water, and allow a bit of extra time for fermentation if your kitchen is on the cooler side.
Why is my Tepache de Piña not fizzy?
No fizz yet? It probably needs a little more time—give it another day, keep stirring, and make sure the jar is warm but not hot. If you want maximum bubbles, try a sealed second fermentation after straining, but be careful not to overdo it as pressure can build quickly.
Final Thoughts
If there’s one recipe you need to try this season, it has to be Tepache de Piña. It’s a tradition, a science experiment, and a wildly delicious drink all in one! Don’t be surprised if making your own batch becomes a summer ritual—this bubbly tropical treat is just too fun and flavorful to resist. Cheers to homemade refreshment and bright new flavors!
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Tepache de Piña Recipe
- Total Time: 10 minutes (plus 2–4 days fermentation)
- Yield: 4 cups 1x
- Diet: Vegan
Description
Learn how to make Tepache de Piña, a traditional Mexican fermented pineapple drink that is refreshing and packed with flavor. This easy recipe utilizes pineapple peels and cores along with simple ingredients to create a delicious probiotic beverage.
Ingredients
Pineapple Ingredients:
- Peel and core of 1 ripe pineapple (chopped)
Sweetener:
- 1/2 cup piloncillo or brown sugar (adjust to taste)
Additional Ingredients:
- 4 cups filtered water
- 1 cinnamon stick
- 2 whole cloves (optional)
Instructions
- Prepare the Tepache Base: In a large glass jar or pitcher, combine the pineapple peel and core, sugar, cinnamon stick, and cloves if using. Pour in the filtered water and stir until the sugar is mostly dissolved.
- Fermentation Process: Cover the container with a clean cloth or coffee filter secured with a rubber band. Allow the mixture to ferment at room temperature, out of direct sunlight, for 2–4 days. Stir once daily.
- Final Steps: Taste after the second day; when it reaches your preferred level of tang and fizz, strain out the solids and transfer the liquid to a sealed bottle. Refrigerate and enjoy chilled.
Notes
- Fermentation time may vary with room temperature—warmer rooms ferment faster.
- You can do a second fermentation in a sealed bottle for extra fizz, but open with caution as pressure builds.
- Use organic pineapple if possible, as the peel is key for wild fermentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Fermenting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 13g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
