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.

Click to get the recipe @ createmindfully.com