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