Tepache
Tepache is one of my all-time favorite drinks; it's refreshing, slightly tangy, and a beautiful way to use up pineapple scraps while embracing a bit of Mexican tradition.
I first tasted tepache during a summer trip to Mexico, where I fell in love with its vibrant flavor and the stories that came with each sip.
What I adore about making tepache at home is that it uses the whole pineapple—no waste here!
Plus, it’s such a fun way to infuse my kitchen with the essence of summer, even on the grayest days.
I often find myself sipping on it while tending to my plants, feeling grounded and connected to nature.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using organic pineapples is key, as you'll be using the peels. If you don't have brown sugar, coconut sugar works well too for a different flavor profile. I love adding fresh ginger because it gives a nice kick, but you can skip it if you're not a fan.
Tips & Notes
- •I like to keep mine in a glass jar – it looks pretty and stays fresh for days.
- •If you want a stronger spice flavor, feel free to add more cinnamon or ginger to the mix.
Recipe Variations
- •Sometimes I’ll toss in a few slices of jalapeño for a spicy kick – it’s so good!
- •You can experiment with other fruits like apple or pear peels to change up the flavor.
Storage & Freezing
Store your tepache in the fridge for up to a week. If you haven’t finished it by then, I usually pour it into ice cube trays for a refreshing addition to smoothies or other drinks!
Frequently Asked Questions
How can I tell when my tepache is ready?
Taste it! If it’s pleasantly tangy and has a bit of fizz, it’s ready. You want it to be refreshing, not overly sour.
Rate this Recipe
Loading votes...
You May Also Like
Minty Lemonade Cooler
This refreshing Minty Lemonade Cooler is my go-to drink for summer days when I need something zesty and invigorating. The combination of fresh mint and zesty lemons creates a delightful harmony that’s hard to resist!
Choco-Matcha Bliss Shake
This shake is a delightful fusion of rich chocolate and earthy matcha, giving me just the right boost to kick-start my day. I love how it feels like a treat while still being nourishing!
Cinnamon-Chai Almond Milk
This creamy, spiced almond milk brings warmth and comfort to my mornings. I love how the chai spices blend beautifully with the nutty flavor of the almonds.
Tepache is one of my all-time favorite drinks; it's refreshing, slightly tangy, and a beautiful way to use up pineapple scraps while embracing a bit of Mexican tradition.
Ingredients
Instructions
- 1
Start by cutting the pineapple. You’ll want to slice off the top and bottom, then carefully remove the peel, setting aside the core. You can chop the fruit itself for snacking later.
- 2
In a large glass jar or pitcher, combine the pineapple peels, core, and all of the spices.
- 3
Pour in the 8 cups of water and add the brown sugar. Stir until the sugar is dissolved.
- 4
Cover the jar with a clean cloth or coffee filter, securing it with a rubber band. This allows the mixture to breathe and encourages fermentation.
- 5
Leave the jar in a warm, dark spot for about 24 to 48 hours. The longer you let it sit, the more tangy it will become!
- 6
Once fermented to your liking, strain the liquid through a fine mesh sieve or cheesecloth into another jar or pitcher, discarding the solids.
- 7
You can chill it in the fridge, serve it over ice, or even mix it with sparkling water for a fizzy treat!
Comments
Loading comments...