Tepache might look like just another refreshing drink, but there’s more going on beneath the surface. This lightly fermented – less than 2% – pineapple beverage contains probiotics that support gut health through fermentation, along with bromelain – an enzyme linked to digestion and inflammation support – and vitamin C to help support immune health. It’s tangy, slightly fizzy, and made from pineapple rinds, turning food waste into something surprisingly good for your body.
Tepache is rooted in the Nahua and Maya cultures. The Maya considered it a sacred drink, used in rituals and ceremonies. They also added different herbs, depending on what the drink would be used for. The word itself comes from a combination of the Nahuatl words “tepachoa,” meaning “to grind” or “to make pulp” and “tepiātl,” meaning “drink made from corn.”
This recipe from The Spruce Eats serves 4.
Prep time: 15 minutes Fermentation time: 2-3 days
Ingredients:
- 4½ c. water
- ½ c. piloncillo, or brown sugar
- 1 ripe fresh pineapple
- 1 cinnamon stick
Instructions:
- Combine Water and piloncillo in a pot or 2-quart mason jar. Stir with a wooden spoon to dissolve the sugar. (Piloncillo takes longer to dissolve and should be broken up as it softens. Add (washed) pineapple rind. You can also use the core if you want. Finally, add the cinnamon stick.
- Ferment: Cover the container and let it sit at room temperature for 2-3 days.
- Strain: Strain the tepache through a fine-mesh sieve to remove the solids.
- Serve chilled, over ice with a splash of lime or even Mezcal if you’re feeling adventurous!
Tips:
- Once it’s fermented, store tepache in the refrigerator. It will keep for up to a week.
- Add more piloncillo if you prefer a sweeter taste.
- If you want it spicier, add cloves or a pinch of chili powder.
- You can also add other fruits or spices to your tepache for a different flavor. Mango, guava, cantaloupe or oranges, lemons or limes to add a citrusy twist.
Sounds yummy. Going to try this!