Tepache (Fizzy Fermented Pineapple Drink)
Published May 27, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes, plus at least 3 days fermenting
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus at least 3 days fermenting
- Rating
- Comments
- Read comments
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Ingredients
1 (8-ounce) piloncillo cone (see Tip), or 1 packed cup brown sugar, plus more to taste
6 cups filtered water, divided
1 large (about 3¼ pounds) very ripe pineapple (see Tip), rinsed well
Ice, for serving
OPTIONAL ADD-INS
1 (3-inch) cinnamon stick
2 to 3 whole cloves
8 whole allspice berries
1 (2-inch) piece fresh ginger, thinly sliced
Nutritional analysis per serving
87 grams carbs; 335 calories; 4 grams fiber; 28 milligrams sodium; 1 gram protein; 78 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the piloncillo on a board and, using a serrated knife, slice the sides downward from top to bottom, and then finely chop the sugar. (Alternatively, you can use a box grater and grate on the large holes.) Add the chopped piloncillo to a 2-liter or 2-quart glass jar or other nonreactive container. Add 4 cups of the filtered water. Stir vigorously with a wooden spoon until most of the sugar dissolves, about 1 minute. It’s OK if all the sugar doesn’t fully dissolve at this point.
- Step 2
Trim off and discard the top and bottom of the pineapple. Stand the pineapple on a cutting board and, using a knife, work around the pineapple to cut the peel off in strips. Set the fruit aside to eat later.
- Step 3
Stir the piloncillo water again to dissolve the sugar. Add the pineapple peel to the liquid and pour in the remaining 2 cups of filtered water. Add any add-ins you like. All of the ingredients should be covered by the liquid. If the pineapple peels pop up, you can place one peel on top of the others to keep everything submerged as best as possible. Place a clean cloth on top of the jar. You can secure the cloth with a rubber band or string, or just rest it on top. Place the jar in a secure, warm, dark place to ferment. Try not to move the jar around.
- Step 4
Check on the tepache daily. Around day 2 or 3, depending on the environment, you should see some frothing on the top. This is a sign that it’s fermenting. Taste a little bit of your tepache to see if it has fermented to your liking. If it’s not yet fermenting, or not at the stage you prefer, cover and continue to let it ferment.
- Step 5
When it has fermented to your liking, which may take up to 5 to 7 days, strain using a fine-mesh strainer, discarding the peels, core and any spices. Transfer the tepache to a pitcher or bottle and refrigerate.
- Step 6
To serve, pour over ice and add more water to dilute and sugar to sweeten as desired. Tepache will keep in the fridge for up to 5 days.
Piloncillo, a raw cane sugar that is formed into a cone shape, is available at Latin markets or online.
A very ripe pineapple suitable for tepache will have very yellow skin that yields when squeezed, leaves that can be pulled out relatively easily, and a sweet, fruity smell at the base.
Private Notes
Comments
This is alcoholic, though HOW alcoholic depends on how you prepare it. A shorter fermentation time will give you a sweeter drink with less alcohol; leave it longer and you'll have a drink with less sugar and more alcohol, thanks to the Saccharomyces cerevisiae that are a big part of the microbial community that makes this fizzy and fermented and delicious.
Important: Make sure to use filtered water, distilled water or bottled water. Tap water contains chlorine, which will prevent or substantially inhibit fermentation.
Just in case: if you're going to add vodka (or any other spirit), be sure to add it when you serve the drink, not earlier. That kind of concentrated alcohol will kill the good microbes in this drink and keep it from fermenting!
This is called guarape on the coast of Colombia. No cloves or cinnamon added.
I started this last night, having secured some super-ripe pineapple from Hmart; rereading it this morning I noticed a potential recipe omission. Steps 2 and 3 mention only use of the peels, whereas Step 5 talks about discarding the peels and the core, which it seems could have also gone in. I missed this and discarded the core when I cut the fruit for eating.
I am an experience fermenter. I love the Tepache brand tepache that I buy in cans. This recipe was a total fail. Spoiled - slimy. Very disappointing considering the cost of the pineapples. I'll just buy the cans. They're delicious and readily available at Whole Foods and my local coop. (Also, they're non-alcoholic.)