This Gingerbread Kombucha has all the flavors you'd expect in gingerbread. It's perfect for the holidays!
Instead of spiced apple cider for the holidays, how about some spiced Gingerbread Kombucha?
It's got the flavors you would expect in gingerbread but in a fizzy kombucha drink.
You could use this kombucha as a base for a cocktail or keep it as is for the non-drinkers.
Other gingerbread recipes to try are my Vegan Gingerbread Coffee Creamer, Gingerbread Energy Balls, Gingerbread Hummus recipe, Gingerbread Peanut Butter recipe, Gingerbread Hot Chocolate recipe, and Gingerbread Chia Seed Pudding.
❤️ Why You'll Love It
- It has all the flavors of gingerbread in a healthy package.
- It is perfect for the holidays.
- You won't find it in a store that I know of! Plus, it's cheaper than store-bought.
Two Main Types of Fermentation
There are two main types of fermentation.
The first fermentation is when the kombucha scoby sits in tea with sugar for 7-21 days. The result is unflavored non carbonated kombucha.
The second fermentation is when you take that fermented kombucha and flavor it by adding fruit, juice, and / or sweetener and let it sit 3-5 days. You can even let it sit for up to 14 days.
The result is carbonated kombucha.
For this Gingerbread Kombucha, you will be making a second 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.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Blackstrap molasses: Adds a gingerbread flavor.
- Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.
- Cinnamon, ginger, allspice, and nutmeg: Add the warming spices gingerbread is known for.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Pour gingerbread spices into each bottle.
Step 2: Pour blackstrap molasses into each bottle.
Step 3: Pour maple syrup into each bottle.
Step 4: Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 5: Pop open the lids at least once a day. Pressure builds, and this allows it to escape. This recipe is a little more fizzy than some of the other kombucha recipes I've made, so I popped the lids a few times each day.
Taste each day to test its flavor and fizziness. For this recipe I let mine ferment for 5 days.
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 it 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.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Blackstrap molasses is a major part of what gives gingerbread its distinct flavor. You could technically leave it out and add more of the maple syrup, but it isn't going to taste like gingerbread then.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
This second-fermentation kombucha is flavored with gingerbread flavors, including blackstrap molasses.
5 Secrets To Making Kombucha
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🥃 Other Kombucha Recipes
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- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 1 ½ teaspoons black strap molasses, 1 ½ teaspoons maple syrup, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg 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 (or a few times a 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.