I’m always on the lookout for new fermented drinks, and if they come with a sweet and spicy taste, fizziness and health benefits to boot, I know it’s a find. This tepache drink is a Mexican original made from pineapple rind and juice, and spiced with cinnamon. Delicious!
Fermented drinks are a great way to stay hydrated while also getting nutrients to support your body’s cellular activity during the stress of the summer heat. Fermented foods and drinks refresh your microbiome and have extensive health properties, from stimulating your immune system to nourishing your body with vitamins (including the very rare B12) and increasing nutrient absorption due to their high concentrations of fresh enzymes.
What is Tepache
Native to the pre-hispanic Mexico, tepache is a fermented beverage originally made from corn, but modernized by using pineapple peels, sugar and spices. The result is a delicious spiced sweet and tart taste, with a distinctive pineapple flavor.
Some brewers also add water kefir “tibicos’ to accelerate the fermentation process. The average brewing time is four days, which really makes it easy to make even for the beginner brewers.
Is Tepache Good for You
Using pineapple for fermentation is a genius idea. I love pineapple not only for its sweet and tangy taste, but also for its anti-inflammatory and digestive healing properties, which pair perfectly with the aim of consuming fermented drinks.
Pineapple offers plenty of vitamin C to fight against oxidation, premature aging and prevent cardiovascular disease, while its manganese, copper and B vitamins trigger our natural detoxification processes and support energy production in our cells. Sounds like the perfect fruit!
The tepache drink traditionally calls for cane sugar to activate fermentation, but I replaced it with Manuka honey for an extra enzyme kick. Manuka honey also has healing properties for the digestive tract, so combining it with pineapple and ginger makes this the perfect drink to soothe upset bellies.
How to Make Tepache
The process of making tepache is really easy, even if you’re a total beginner. You simply need:
1. Rinse and peel the pineapple. Juice the pulp and add the liquid into a large glass jar, with the peels.
2. Mix warm water with Manuka honey.
3. Add the spices to the honey mixture and stir to combine.
4. Pour the spiced sweet mixture over the pineapple peels.
5. Cover the jar with a plate and let sit at room temperature for minimum 3 days.
6. Strain, refrigerate and drink!
- 1 large ripe pineapple
- 2 cinnamon sticks
- 2–3 whole cloves
- 1 1-inch ginger knob, peeled and grated
- 4 tablespoons Manuka honey
- 4 cups purified water
- Peel the pineapple and add the peels into a clean large glass jar.
- Juice the pulp and pour over the peels.
- Mix the warm water with honey and spices and transfer the mixture into the jar. Stir to combine.
- Cover the jar with a small plate and set on the counter at room temperature for a minimum of 3 days.
- Remove the foam, cover, and let ferment one more day.
- Strain and chill in the refrigerator before serving.
Hello, thank you for the delicious recipe! Can one use another quality honey if one cannot get the Manuka honey?
Stephanie Gerber says
Sure, you can use raw honey!
Aren’t you worried about the pesticide load on the rind? Any hints how to effectively wash it without also removing the natural yeasts? Unfortunately, I have never seen organic pineapple in any natural food store.
nadia Wieczorek says
I have been told if you soak the whole pineapple in water for couple hrs will extract the pesticides.
@Merryn – The pineapple RIND is where the natural yeast is at. Without it, you’ll just have pineappley, gingery, cinnamony, clovey, watery funk. ;-) Sorry!
I love cinnamon in any drink, let alone something that also has probiotics in it! I am so excited to try this. I wonder if its possible to make a sort of horchata probiotic drink using kefir or something similar. Definitely gonna have to do some experimenting!