How to Make Tepache

Recipe – Tepache

Gluten Free  |  Dairy Free  |  Nut Free  |  Vegan

Tepache is a delicious spiced Mexican beverage made using the skins of pineapple or banana as the hero ingredient.  This fermented drink is a wonderful way to use the skins of these fruits when they’re in abundance during summer, rather than discarding them as waste.


This recipe makes 2 litres of Tepache (so just double or triple all the ingredients for more)

  • Skin of 1 Pineapple, or 3-4 Bananas, or a combination of both
  • 1 cup Organic Brown Sugar, Panela, or Raw Sugar
  • 5 cm piece of fresh Ginger cut into i cm thick slices
  • 2 Cinnamon Sticks
  • 12 whole Cloves
  • 2-3 Star Anise
  • 8 crushed Cardamon pods
  • Or any Spices of your choice that you have on hand
  • 2 litres of Water (rainwater or filtered is best)
  • Small pineapple pieces for serving (optional).


  • 3 litre glass jar or drink dispenser
  • Circle of cotton cloth to cover the top of the jar and a rubber band or tie
  • 2 x 1 litre glass bottles with flip tops for storage


    1. Place the pineapple or banana skins, sugar, ginger, cinnamon sticks, cloves, star anise,  and water in a large glass jar.

    2. Cover with a fine cotton cloth and secure with a rubber band or tie.  The fabric needs to be fine enough to exclude dust and insects, but still allow access to air.  

    3. Leave at room temperature, out of direct sunlight, for 1 to 2 days (longer if the weather is cool).  A nice fizz will develop.

    4. Strain and decant your fermented brew into two 1 litre flip-top, glass bottles.  Make sure you use quality, lead-free bottles that are designed to withstand the frizzy pressure.

    5. Keep in fridge until ready to drink.

    6. You may like to add a few pineapple pieces to your glass for serving.

    7. Enjoy!

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