This Chai Kombucha combines warming chai spices and sweet tart kombucha in one bottle. Made with chai simple syrup, it's quite refreshing!
This Chai Kombucha is spiced with just the right balance of chai spices. Made with chai tea-infused simple syrup, it couldn't be any easier!
It is sweet and refreshing. It is the ultimate drink for fall.
You could also make your own Chai Spice Mix to add to your favorite baked goods.
❤️ Why You'll Love It
- It has the warming spices of chai.
- It has the perfect balance of flavors.
- It is sweet and refreshing.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation, and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment the flavored kombucha for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
- Chai tea bags: Add warming spices like cinnamon, cardamom, ground ginger, allspice, nutmeg, black pepper, and cloves. I used chai tea bags because this homemade chai syrup comes together quickly and easily. You could also use a homemade chai spice mix and your favorite sweetener.
- Water: Adds the liquid component.
- Dark brown sugar: I used brown sugar because I like the molasses flavor, but you could also use white sugar or light brown sugar.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Chai Simple Syrup
Step 1: In a small saucepan, bring water to a boil. Turn off the heat and add tea bags.
Step 2: Add brown sugar. Heat on low heat for 1-2 minutes until sugar is dissolved.
Step 1: Pour ½ cup chai simple syrup into each bottle.
Step 2: Pour homemade kombucha into the bottles, leaving 1-2" head space.
Step 3: Pop open the lids at least once a day.
Other Ways To Use Chai Simple Syrup
- Pancakes or waffles
- Sorbet or ice cream
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
5 Secrets To Making Kombucha
Kombucha just got easier!
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👩🏻🍳 Recipe FAQs
Chai flavors go really well with kombucha. For this chia kombucha recipe, I used chai simple syrup in the second fermentation to add the chai flavors.
🥃 Other Kombucha Recipes
If you tried this Chai Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
Chai Simple Syrup
- 4 chai tea bags
- 2 cups water
- 2 cups brown sugar
- 12 cups homemade kombucha
- 2 cups chai simple syrup
Chai Simple Syrup
- Bring water to a boil. Turn off the heat and steep tea bags 4-6 minutes. Discard tea bags.
- Add brown sugar. Turn heat back on to low. Heat 1-2 minutes, until sugar is dissolved. Let cool.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup chai simple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.