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Refreshing Homemade Tepache with Cinnamon Spice

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A traditional Mexican fermented pineapple drink infused with cinnamon and a hint of spice, offering a sweet, tangy, and naturally fizzy refreshment perfect for hot days.

Ingredients

Scale
  • 1 large ripe pineapple (save the peels and core for best flavor)
  • 1 to 1 ½ cups piloncillo or dark brown sugar
  • 2 cinnamon sticks (preferably Ceylon cinnamon)
  • 4–5 whole cloves
  • 1 small piece of ginger, peeled and sliced (about 1 inch; optional)
  • 8 cups (2 liters) filtered, non-chlorinated water
  • Optional: a pinch of black peppercorns
  • Optional: fresh mint leaves (for adding towards the end of fermentation)

Instructions

  1. Rinse the pineapple thoroughly to remove any dirt or residues. Peel the pineapple and set aside the juicy flesh for another use. Keep the peels and core for the tepache. (Time: 10 minutes)
  2. In a large fermenting jar, add the pineapple peels and core. Pour in 1 to 1 ½ cups of piloncillo or dark brown sugar. Add the cinnamon sticks, cloves, ginger slices, and optional black peppercorns.
  3. Pour about 8 cups (2 liters) of filtered, non-chlorinated water over the ingredients. Stir gently with a wooden spoon until the sugar dissolves.
  4. Cover the jar loosely with cheesecloth and secure with a rubber band. Place the jar in a warm, shaded spot (70-80°F / 21-27°C) for fermentation. Avoid direct sunlight. Ferment for 2-4 days depending on temperature and taste preferences.
  5. Stir the mixture once a day with a clean wooden spoon to redistribute ingredients and prevent mold.
  6. After 2 days, start tasting daily. When the desired balance of sweetness, tanginess, and fizz is reached (usually day 3), strain out solids through a fine mesh sieve into a clean container.
  7. Refrigerate the strained tepache for at least an hour before serving. Serve chilled over ice, garnished with a cinnamon stick or fresh mint if desired. Consume within 5 days for best taste.

Notes

Use non-chlorinated water to preserve natural wild yeasts. Avoid metal utensils to prevent unwanted reactions. Stir daily to prevent mold. Do not seal jar tightly during fermentation to allow breathing. Taste daily to avoid over-fermentation and sourness. For more fizz, bottle strained tepache and ferment an additional 1-2 days in the fridge, monitoring pressure carefully to avoid explosions.

Nutrition

Keywords: tepache, homemade tepache, fermented drink, pineapple drink, cinnamon spice drink, Mexican beverage, natural fermentation, refreshing drink, probiotic drink

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