To make a pineapple tepache mojito mocktail, muddle 10 mint leaves with 2 tablespoons of lime juice in a large glass, stir in 2 tablespoons of honey syrup, fill the glass with ice and pour in a 12-ounce can of chilled tepache. It takes about 5 minutes, and it is just as good in cooler weather as a bright, fizzy counter to a fall dinner.

A pineapple tepache mocktail should still taste like tepache. That is the reason to make it.

Tepache gets heavy fast, with pineapple, sugar, cinnamon, and fermentation all going on before you add anything. This version works the way a mojito does: mint, lime and a little honey syrup, with the tepache taking the place of the rum and soda, so the drink comes out lighter and colder.

Start with a batch of tepache . If you are still dialing in timing, read how long to ferment tepache first. If sugar is your concern, tepache without sugar explains what you can and cannot cut.

The Ratio

Use one 12-ounce can of chilled tepache, 2 tablespoons of lime juice, 2 tablespoons of honey syrup and 10 mint leaves. You get plenty of fermented pineapple flavor without a syrupy glass.

For the syrup, warm 1/2 cup honey with 1/2 cup water until the honey dissolves and let it cool. You will use only 2 tablespoons per drink, so the rest keeps for the next one. If your tepache is already sweet, use a little less.

Pineapple, lime, mint, and chilled tepache arranged before mixing a pineapple tepache mocktail
Cold tepache is easier to balance than room-temperature tepache.

Ingredients

  • 1 can (12 ounces) chilled tepache
  • 10 fresh mint leaves, plus more for garnish
  • 2 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons honey simple syrup (1/2 cup honey stirred into 1/2 cup hot water, cooled)
  • Ice

How to Make It

  1. Warm the honey and water together, stirring until the honey dissolves. Let it cool.
  2. In a large glass, muddle the 10 mint leaves with the lime juice.
  3. Add 2 tablespoons of the honey syrup.
  4. Fill the glass with ice.
  5. Pour in the chilled tepache.
  6. Garnish with mint.
Finished pineapple tepache mocktail with lime and ice on a sunny patio table
Muddled mint and lime keep tepache from feeling sticky.

Which Tepache Works Best

Use tepache that tastes bright and a little funky, not sharply sour. If the batch smells harsh or tastes like vinegar, use a fresher one.

Cinnamon-heavy tepache works, but use less mint. Ginger -heavy tepache goes well with the lime. Clove-heavy tepache can take over the drink, so add a splash of sparkling water.

Make It a Pitcher

Mint is best muddled one glass at a time, so for a group set out a row of glasses and give each one 10 mint leaves, 2 tablespoons of lime juice and 2 tablespoons of honey syrup, then pour a can of tepache over ice into each.

Keep the tepache in the fridge until the last minute. Don’t mix the glasses early, or the mint turns dull while everyone is still looking for cups.

Common Questions

Can I add sparkling water?

Yes, a splash on top lightens the drink if your tepache is sweet or dense. If your tepache is already fizzy and light, you do not need it.

Can I add alcohol?

You can add a small pour of blanco tequila or rum, but taste the tepache first. Some homemade batches already contain a little alcohol from fermentation.

Can I use store-bought tepache?

Yes. Store-bought tepache is usually more consistent, so the mocktail is easier to balance. A 12-ounce can is the amount this recipe is built around. Adjust the lime to taste.