Gingerbread Kombucha

Ingredients: 12 cups homemade kombucha 2 tablespoons black strap molasses 2 tablespoons maple syrup 2 teaspoons cinnamon 2 teaspoons ground ginger ½ teaspoon allspice ½ teaspoon nutmeg

Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles. Pour black strap molasses, maple syrup, cinnamon, ground ginger, allspice, 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.

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