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Recipes

Tepache

By Bon AppétitPhotography by Alex Lau

5.0

(9)

Tepache is a fermented pineapple liquor commonly sold by street vendors in parts of Mexico.

Recipe information

  • Yield

    Makes about 9 cups

Ingredients

1

pineapple, with skin, top and bottom trimmed, cut into 1” pieces (about 10 cups)

1

cup turbinado sugar

1

cup palm sugar, chopped

3

tablespoons whole coriander seeds

1

tablespoon grains of paradise

6

long peppercorns

1

tablespoon cubeb pepper

Need to make a substitution?

Preparation

  1. Step 1

    Combine pineapple, turbinado sugar, palm sugar, coriander, grains of paradise, long peppercorns, cubeb peppers, and 8 cups warm water in a 4-quart container with a tight-fitting lid. Stir to combine, cover tightly, and set aside in a warm, draft-free area (about 75°F) until sugar is dissolved, mixture is slightly warmer than room temperature, and a little fizzy, 2-3 days. (Check after the 2nd day. If mixture isn’t ready, cover and let ferment another day).

    Step 2

    Using a slotted spoon, skim the solids from the top of the container and discard. Strain mixture through a cheese-cloth-lined fine-meshed sieve into a 3-qt. container. Cover and let sit at room temperature overnight, then refrigerate.

    Step 3

    DO AHEAD: Tepache can be made up to one week ahead.

Explore Bon AppétitCold DrinkMexicanLatin AmericanPineappleFruitDrinksNonalcoholic