Tepache

Name: Tepache
Yield: Serves 4 to 8
Ingredients: 1 Mexican cinnamon stick; 3 star anise; 5 allspice berries; 3 whole cloves; 1 cup (240 ml/8 fl oz) water; 1 piloncillo cone, shaved, or about 1 cup (190 g) brown sugar; Pinch of salt; Rind of 1 fresh pineapple; 2 tablespoons white chia seeds (optional)

An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.

By Enrique Olvera

September 9, 2021

Two glasses of tepache being served with beer.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

So much of the pineapple flavor is stored in its rind, and through a simple fermentation you can extract all that flavor. Feel free to tinker with the spices and fruits. Though classic tepache is made with pineapple, it is also delicious with pear (see the variation below). Chia has been added to this version for more texture. Enjoy very cold.

Note:

To make Pear Tepache instead: Replace the pineapple rind with 4 sliced pears.

Recipe notes

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