With fall in full effect, this week on the blog I wanted to share one of my favorite kombucha recipes. This time of year I am a sucker for crisp cool days, cozy sweaters, and everything pumpkin spice. It only makes sense for us to enjoy all the wonderful benefits of kombucha with the delicious taste of pumpkin spice.
To make this recipe, we’ll start off by fermenting a batch of kombucha from green tea. Then we will be adding the Pumpkin Spice flavor during our second fermentation. This will recipe will make 1 gallon of Pumpkin Spice kombucha.
- 1 cup Sugar
- 8-10 Bags Green Tea
- SCOBY & 1 Cup Kombucha Starter Fluid ¼ tsp. pumpkin pie spice
- ½ tsp fresh ginger
The first step will make a 1-gallon batch of uncarbonated kombucha. Take a 1-gallon pickle jar and brew a strong batch of green tea. Once brewed, add 1 cup of sugar and stir until completely dissolved. Allow tea to cool to room temperature. After cooling, add the SCOBY and Kombucha starter fluid. Cover the mouth of the pickle jar with taut cheesecloth and set aside in a dark space for 14 days, allowing the first fermentation to complete.
After 14 days, the kombucha is ready to be bottled and sit for its second fermentation; this is where the kombucha gets its beautiful effervescent qualities. You will want to fill each bottle with ½ tsp ginger, and ¼ tsp pumpkin pie spice. Then you will want to take your freshly fermented kombucha and fill up each EZ cap bottle the rest of the way, leaving ½ an inch of head height (empty space) to allow for proper carbonation to build. You will set your sealed bottles aside in a dark spot and allow to sit for 5-7 days. The longer you leave the bottles at room temperature the more carbonated they will become. After the 5-7 days, you can now refrigerate and enjoy your kombucha!