The warming flavors of cinnamon, cloves, and ginger are what we all love about pumpkin pie spice. Luckily those spices are fine to use during a second fermentation for kombucha. This recipe combines a common spice blend – pumpkin pie spice – with a bit of extra kick from fresh ginger to create a spicy fall pumpkin flavor. The sugar in this recipe is used to give the kombucha some fuel to create the carbonation desirable with a second fermentation. You may substitute maple syrup or honey if desired.
35 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Kombucha Starter Kit
Kombucha Starter Kit
$35.99
New to brewing your own Kombucha? No problem! Our starter kit gets you going in the right direction of making delicious kombucha right at home.
Included in the kit is our dehydrated Kombucha Starter Culture and hand-picked ingredients and equipment to help you successfully start brewing.
Making Kombucha at home is not only a great way to save money, but it also allows you to control the ingredients and make a healthier, great-tasting tea.
Equipment in the kit may appear different than pictured.
INGREDIENTS:
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. fresh ginger
- 1 tsp. sugar
- 2 cups kombucha
INSTRUCTIONS:
- Add spices, ginger, and sugar to a 16-ounce vessel.
- Fill with kombucha, leaving about 1/2 inch of headspace.
- Cap tightly and shake gently to dissolve sugar and spices. Culture 3 to 7 days or until kombucha is carbonated to your liking.
- Move bottles to refrigeration for storage.
- When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
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Strain kombucha through a small strainer in order to remove ginger and any clumps of spice. Serve cold.
