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Fermented Mexican Pineapple Tepache

Fermented Mexican Pineapple Tepache

Mexican Pineapple Tepache

This bubbly Mexican pineapple tepache is a fun summer replacement for your usual glass of kombucha.

This drink is AMAZING! It is a sweet, light, refreshing, juicy Pineapple Tepache recipe. Enjoy a new bubble, probiotic drink this summer.

Pineapple Tepache is a fermented pineapple drink popular in Mexico. I learned to make it from my husband’s grandmother, Queta. Pineapple, brown sugar, water and cloves are placed in a glass jar or pitcher and allowed to ferment for three days.

I couldn’t tell, but there may be trace amounts of alcohol in this drink. Probably as much as secondary fermented kombucha. You won’t notice it and all ages drink it in Mexico. On the flip-side, If you want an alcoholic drink, you can let it ferment longer or mix it with some light beer when it’s ready.

Fermented Pineapple Tepache

Fermented Pineapple Tepache

When it is done fermenting, strain out the pineapple chunks and serve over ice. The pineapple chunks are delicious to eat too. Enjoy!

See Also
Avocado Milkshake

Fermented Pineapple Tepache

Pineapple Tepache will become cloudy in 2-3 days and white foam will form on the surface like the picture below. Scoop out the white foam before drinking. It’s totally harmless.

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Mexican Pineapple Tepache

Mexican Pineapple Tepache


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  • Author: Danielle Johnson
  • Total Time: 72 hours 10 minutes
  • Yield: 4 servings 1x

Description

This bubbly Mexican pineapple tepache is a fun summer replacement for your usual glass of kombucha.


Ingredients

Units Scale
  • 1/2 pineapple cut into chunks (leave skins on)
  • 1/2 cup brown sugar
  • 4 cups of water
  • 2 whole cloves
  • 1/2 gallon size glass jar

Instructions

  1. Wash the pineapple and then cut into chunks.
  2. Mix the brown sugar and water until sugar dissolves.
  3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
  4. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
  5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  6. Scoop out the white foam that forms.
  7. Serve Pineapple Tepache over ice.

Notes

The pineapple chunks are delicious to eat too.

  • Prep Time: 10 mins
  • Fermenting Time: 4320 mins
  • Category: Drink
  • Method: Fermenting
  • Cuisine: Mexican

 

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