Tepache Recipe

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PREP TIME 7200 min

Cocktail Type


Great for




Two bottles of Tepache with pineapple

Alright, kids, who’s ready for a delicious science experiment? Today we’re making a refreshing, naturally carbonated beverage of Mexican origin called Tepache. It’s a big deal in Mexico and it’s sold by street vendors to thirsty customers by the barrel load. It takes a few days to complete the Tepache recipe but trust us, the results are worth it. You can drink it as is, or use it as a mixer for cocktails. Okay, let’s go, or as they say in Mexico, vamos, amigos!



Fermentation can be explosive, so be safe and use fermentation-grade glassware.


White foam is a normal part of the fermentation process, just skim it off


You can reuse your pineapple mix 2-3 times, just replace the sugar and spices



6 Persons

68 Oz

2040 Ml

68 Parts

Filtered water
8 Oz

240 Ml

8 Parts

Piloncillo sugar or brown sugar
Large ripe pineapple
Cinnamon stick
Small knob of ginger, sliced into 3 pieces 
Small jalapeño chili, sliced in half (optional)



Give the pineapple a quick rinse in cold water to remove any dust   


Cut the head off the pineapple and discard


Cut the skin off the pineapple, then cut the flesh off the core


Save the flesh for a snack or use it to make a pineapple daiquiri


Place the core and skin into the fermentation bottle 


Add the rest of the ingredients and the water but leave a 2-inch gap  


Use a wooden spoon to stir until the sugar has dissolved


Cover with cheesecloth and secure with an elastic band  


Let it sit at room temperature for 2-3 days to ferment. After 3 days it should be bubbly  


Strain through a sieve into 11 oz bottles then seal and let sit for another 2 days at room temperature to carbonate


After 2 days, move the bottles to the fridge to chill then pour and enjoy  

History and benefits of Tepache

The Tepache recipe has a long history that stretches back to pre-Columbian times. It was the drink of choice for the indigenous people of Mexico and it’s still massively popular today. Wherever you go in Mexico, you’ll see street vendors selling Tepache out of barrels or clay pots. There are even a few commercial canned offerings with just about every fruit flavor under the Mexican sun.   

Not only is Tepache delicious but it’s packed with vitamins and good stuff for your gut thanks to its probiotic nature. It’s also a zero-waste product because you use the skin and core of the pineapple in the fermentation. It’s bright and refreshing with light carbonation and a yeasty, tropical pineapple kick. Tepache adds vibrancy to cocktails but if you want to keep things lighter then try it in your favorite mocktail 

More fermented flavors: How to Make a Korean Bloody Mary with Kimchi 


Your bubbly baby is just waiting for you to try new recipes for Tepache. Mix and match spices like clove and star anise or turmeric and black pepper. Add other fruits to the fermentation like strawberry, bananas, or melon. The only limit to your Tepache flavor is your imagination. Remember to write down your recipes just in case you stumble onto a fruit cocktail winner.  

Discover more Mexican cocktails: 13 Easy Mexican Cocktails 

How to store Pineapple Tepache

Once you’ve bottled your easy Tepache recipe and it’s gone through secondary fermentation, it must be stored in the fridge. If you leave it out for too long the Tepache will continue fermenting until it becomes vinegar. Storing it in the fridge will stop the fermentation process. If you do end up with vinegar, then you’ve got a delicious pineapple vinegar to make salad dressing with. 

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Fermentation is a live process and during secondary fermentation, carbon dioxide is produced in the bottle. Firstly, it is important to use fermentation-grade bottles and secondly, it’s a good idea to check on the level of carbonation during the secondary fermentation. Simply pop the top to burp the bottle once a day. This will alleviate pressure build-up.

Pineapple skins have natural yeast on them so if your Tepache is not fermenting, it might be because your pineapple was not ripe enough. Try adding a few more pieces of skin from a ripe pineapple. If you see any mold then discard it and start again.

They are part of the same bubbly natural fermentation family, but they are different. Tepache is made from fermented pineapple skins and kombucha is fermented from tea.