With traces of alcohol, this bubbly 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.
Although, if you let it ferment for too long, you’ll end up with pineapple vinegar.
When it is done fermenting, strain out the pineapple chunks and serve over ice. The pineapple chunks are delicious to eat too. Enjoy!
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.
- ½ pineapple cut into chunks leave skins on
- ½ cup brown sugar
- 4 cups of water
- 2 whole cloves
- 1/2 gallon size glass jar
- Wash the pineapple and then cut into chunks.
- Mix the brown sugar and water until sugar dissolves.
- Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
- 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.
- Tepache will become cloudy in 2-3 days and white foam will form on the surface.
- Scoop out the white foam that forms.
- Serve Pineapple Tepache over ice.
Hi! I’m Danielle, I started Fermented Food Lab to educate and bring awareness of the health benefits of eating traditionally fermented foods. My goal is to get more people to try fermentation and love it. It's also a place where I can share what I invent in my kitchen, which I call, “the lab”, because I always have something unique and new fermenting on my counters.