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Home » Recipes » Beverages and Cocktails » Spiced Kombucha

October 23, 2021 By Willow Moon
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Spiced Kombucha

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With warming spices, this Spiced Kombucha is perfect for the holidays. It works great in a cocktail.

Spiced Kombucha in a wine glass with bottle and cinnamon sticks.

This homemade kombucha has warming spices of ginger, cinnamon, cardamon, vanilla, and allspice. It is sweetened with maple syrup.

Serve this in place of or along side spiced apple cider. Add it to a cocktail or drink by itself.

Other Kombucha Recipes

  • Pumpkin Spice Kombucha
  • Apple Cinnamon Kombucha
  • Cranberry Kombucha
  • Pomegranate Kombucha
With warming spices, this Spiced Kombucha is perfect for the holidays. It works great in a cocktail. Click To Tweet

 

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 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.

Homemade Kombucha in two gallon sized mason jars.

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.

How to Make This Recipe

For this kombucha recipe you'll be making a second ferment.

First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.

Pour spices, maple syrup, and vanilla extract into each bottle. Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Pop open the lids at least once a day. Pressure builds, and this allows it to escape so that you don't have a mess.

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.

  1. It depends 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.
  2. 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.

Tips

  • Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
  • Refrigerate after the kombucha is done fermenting.
  • You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener, but if you leave sweetener out altogether you won't get carbonation.

Spiced Kombucha close up.

Recipe

Why buy expensive store-bought kombucha when you can easily make your own!

*Don't forget to come back and leave your feedback and star rating.

Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You May Need:

Swing top bottles

Spiced Kombucha
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5 from 1 vote

Spiced Kombucha

With warming spices, this Spiced Kombucha is perfect for the holidays. It works great in a cocktail.
Course Drinks
Cuisine vegan, gluten free
Keyword spiced kombucha
Prep Time 5 minutes
fermenting 5 days
Total Time 5 days 5 minutes
Servings 12
Calories 99kcal
Author Willow Moon

Ingredients

  • 12 cups homemade kombucha
  • 4 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon cardamom
  • ½ cup maple syrup
  • 4 teaspoons vanilla extract
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Instructions

  • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
  • Pour 1 teaspoon ground ginger, ½ teaspoon cinnamon, ⅛ teaspoon allspice, ⅛ teaspoon cardamom, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract 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.

Nutrition

Calories: 99kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 44mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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Did You Make This Recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Spiced Kombucha photo with text.

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Namaste, I'm Willow!

Willow Moon

I have been vegan for 22 years and
gluten free for 10 years. Here you will
find healthy gluten free vegan recipes
and ways to heal, thrive, and
consciously create.

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