Gluten-Free Tepache Mocktail
By the Gluten Free Recipes team ·
This vibrant mocktail bursts with the tropical sweetness of pineapple, balanced by a hint of spice and a refreshing fizz. It's a delightful, alcohol-free beverage perfect for any occasion, offering a complex flavor profile and a satisfyingly smooth texture.
At a glance: This easy drinks and smoothies recipe yields 2 servings in about 28 minutes (8 min prep, 20 min cook). It uses 7 ingredients — including pineapple rind and core, filtered water, piloncillo or dark brown sugar — and walks through 5 steps. Updated . Browse more drinks and smoothies recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tepache Mocktail: When preparing this drinks and smoothies recipe, when sourcing ingredients like piloncillo or sparkling water, always check for gluten-free certification. Be vigilant about preventing cross-contamination in your kitchen, especially if you handle gluten-containing ingredients regularly In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Tepache Mocktail: This recipe relies on naturally gluten-free ingredients. It's important to ensure that any sweeteners like piloncillo or brown sugar are processed in a way that avoids cross-contamination with gluten-containing grains.
Ingredients
- 1 lb pineapple rind and core (from about 1 ripe pineapple)
- 1 quart filtered water
- 0.5 cup piloncillo or dark brown sugar
- 1 stick cinnamon
- 3 whole cloves
- 1 cup ice cubes
- 1 cup sparkling water or club soda
Instructions
- 1
In a large glass jar or food-grade container, combine the pineapple rind and core, filtered water, piloncillo, cinnamon stick, and whole cloves. Stir well to ensure the piloncillo begins to dissolve.
- 2
Cover the container loosely with cheesecloth or a clean kitchen towel secured with a rubber band. This allows air to circulate while keeping contaminants out. Let the mixture ferment at room temperature for 18-24 hours, or until you see small bubbles forming and a slight tangy aroma developing.
- 3
After the initial fermentation, strain the liquid through a fine-mesh sieve into a clean pitcher, discarding the solids. You should have a fragrant, slightly sweet liquid. For a more intense flavor, you can let it ferment for an additional 12-24 hours, but be mindful of over-fermentation, which can lead to an alcoholic taste.
- 4
To serve, fill two glasses with ice cubes. Pour about half of the tepache base into each glass, then top with sparkling water or club soda for a refreshing fizz. Stir gently to combine.
- 5
Taste the mocktail and adjust sweetness if desired by adding a touch more piloncillo or a drizzle of honey or maple syrup. Serve immediately and enjoy the complex, fruity, and slightly spiced flavors.
Nutrition (per serving)
Tips & Notes
- Ceylon cinnamon is milder and sweeter; Cassia (the common kind) is more pungent — both work here.
- Blend smoothies from frozen fruit for a thicker, colder result without diluting with ice.
- Chill the assembled dish for at least 1 hour before serving to let the flavors meld.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
