Pineapple Tepache with Cinnamon and Cloves

Write a Review
  • Total Time: 96 to 168 hrs (4 to 7 days) 10 mins
  • Hands-on Time: 10 mins
  • Makes: 1 serving

Learn how to make tepache pineapple — a delicious and refreshing pineapple drink that is low in alcohol. We also love it because it's a great way to use the pineapple scraps you'd typically discard! This sweet and simple pineapple tepache recipe adds just the right touch of cinnamon, clove and star anise for a subtle, expertly spiced taste. Use organic pineapple and our organic spices for best results.

Ingredients

Directions

    1. Rinse any dirt or debris from the pineapple peel and set it aside. Chop pineapple chaff to make a pulp.
    2. Dissolve sugar in a pint of water in the half-gallon canning jar. You may use hot water; if you do, wait until the mixture falls below body temperature before proceeding to the next step.
    3. Add cinnamon, other spices, and pineapple chaff to the jar.
    4. Add (room-temperature) water to the jar and fill until it reaches two inches below the mouth of the jar. 
    5. Secure a towel or coffee filter over the mouth of the jar using the ring portion of the canning lid, and leave the mixture at room temperature. 
    6. The pineapple tepache will be ready to drink after about 4 to 7 days. Strain the mixture before serving.
    7. For pineapple vinegar, let the mixture sit for 3 to 4 weeks, then strain it and store it in an airtight container. 

     

    Recipe Backstory

    There are only a few things more refreshing in the summer than a sweet, juicy pineapple. Pineapple tepache, or tepache de piña, is also sometimes referred to as pineapple beer.

    Whichever name you choose to use, this mouth-watering pineapple tepache recipe will soon be a favorite at all your gatherings. You can also allow it to ferment longer and make a tasty pineapple vinegar.

    What Is Tepache?

    Originally, in Pre-Columbian Mexico, tepache was a drink made from corn. When it is allowed to ferment for a few days, it becomes mildly alcoholic, similar to a lite beer. Nowadays it has become a way to use up leftover parts of a pineapple, so nothing goes to waste. The natural juices from the pineapple contain a form of yeast that will ferment when fed with sugar, so it’s important to use only organic pineapple and spices that have not been exposed to pesticides.

    Más Tepache

    Once you’ve mastered learning how to make tepache pineapple, try learning to ferment other types of “agua fresca.” These refreshing Mexican drinks are made from combining various fruits with sugar, water and ice. The delicious beverages can be enjoyed with seasonal fruits such as watermelon, papaya, orange, banana, mango, lemon, plums and more.

    Next time you’re in Mexico, keep an eye out for local artisans selling authentic agua fresca and tepache de piña. It is typically stored in barrels, then served in clay mugs or a bag with a straw inserted to make it easily portable. Sip your pineapple beer on the sunny beaches of Mexico, or imagine you’ve been transported to the tropics while drinking in your own backyard.

    Perfect Pineapple Tepache with Organic Spices

    Make sure your pineapple tepache recipe is brewed to perfection and chemical free by using only organic pineapple and spices. Find all the natural flavor you need for all your favorite recipes with Frontier Co-Op organic spices and seasonings.

Become a lifetime co-op member for just $10