Published: Nov 13, 2021 · Modified: Apr 11, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Vanilla Kombucha

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This Vanilla Kombucha has a smooth rich flavor, reminiscent of cream soda. It can be made with vanilla bean seeds or vanilla extract.

Vanilla Kombucha in mason jar with straw.

There are several kombucha flavors that I've made that are on my list of all-time favorites. This Vanilla Kombucha is one of them.

Not only is it super easy to make, it's got a delightfully smooth rich flavor. Depending on how much you want to spend, you can make this with vanilla bean seeds or vanilla extract. It is good either way.

A couple of my other go-to kombucha flavors are Ginger Turmeric Kombucha, Chai Kombucha, and Coffee Kombucha.

Did you know that you can eat the scoby? After you make a few batches of kombucha, you're going to have multiple scobys. What better way to use them than in food!

Ginger Kombucha Scoby Candy, Kombucha Scoby Strawberry Fruit Roll-Ups, and Kombucha Scoby Ceviche are a few ways you can use those extra scobys. I also like to chop the scoby up and put it in my morning smoothie.

Another vanilla recipe to try is my Homemade Vanilla Lemonade.

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Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
🥃 Other Kombucha Recipes
🎥 Video
📋 Recipe
💬 Comments

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.

🧾 Ingredients

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.

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Vanilla: I have tried this recipe with both vanilla bean seeds and vanilla extract. While I like it with the vanilla bean seeds better, the vanilla extract is much cheaper.
Maple syrup: Adds a sweet maple flavor. You could also use agave syrup or simple syrup, or you could also swap out the maple syrup and use Vanilla Simple Syrup.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

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

First, you'll need some homemade kombucha, 25 ounce bottles with flip top lids, and a funnel.

Pour ¼ cup maple syrup, and ½ teaspoon vanilla bean seeds or ½ teaspoon 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.

Vanilla Kombucha in bottle with vanilla bean.

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.

💭 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.
Using vanilla bean gives a stronger vanilla flavor, but it is also more expensive. Both vanilla bean and vanilla extract give a wonderful vanilla flavor.
Keep in mind if you use vanilla bean seeds, you'll have black seeds in your bottle, which looks a little odd. I suppose you could use a cheesecloth to strain them out, but I just left them in. You'll need to shake the bottle before pouring it into a glass.
You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener, but if you leave the sweetener out altogether you won't get carbonation.
You can also make this recipe with vanilla simple syrup. I tried it with both ¼ cup and ½ cup vanilla simple syrup and both were good.

5 Secrets To Making Kombucha

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🥃 Other Kombucha Recipes

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