50+ Delicious Fall Kombucha Recipes to Savor the Season

As the leaves turn vibrant shades of orange and gold, and the crisp autumn air beckons cozy sweaters and warm drinks, there’s no better time to embrace the flavors of fall than with homemade kombucha.

This fizzy, probiotic-rich beverage can be infused with seasonal ingredients that reflect the essence of autumn, such as pumpkin, apple, cinnamon, and more.

In this article, we’ll explore over 50 unique fall kombucha recipes that are not only easy to make but also bursting with flavor.

Whether you’re a seasoned kombucha brewer or a curious beginner, these recipes will inspire you to create delicious, healthful drinks that celebrate the season.

So grab your SCOBY and let’s get brewing!

50+ Delicious Fall Kombucha Recipes to Savor the Season

Kombucha is more than just a refreshing beverage; it’s a canvas for creativity, especially during the fall season.

With over 50 delightful recipes to choose from, you can easily experiment with seasonal flavors and enjoy the numerous health benefits this fermented drink offers.

From classic favorites like Apple Cinnamon to unique blends such as Pear Vanilla, there’s something for everyone to enjoy.

So why not invite friends and family to join in the fun?

Host a kombucha brewing party or gift a bottle of your homemade creations to spread the joy of this tangy, effervescent drink.

As the leaves fall and the temperatures drop, let your kombucha creations bring warmth and happiness to your autumn gatherings!

Pumpkin Spice Kombucha

Pumpkin Spice Kombucha combines the rich flavors of fall with the probiotic benefits of kombucha. This recipe is perfect for autumn gatherings and is sure to please those who love the warm, comforting notes of pumpkin pie. The spices not only enhance the flavor but also provide health benefits, making this a nourishing choice for your fall beverage lineup.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black or green tea)
  • 1 cup of granulated sugar
  • 1 cup of pumpkin puree (canned or fresh)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp allspice
  • 1 cup of starter kombucha (from a previous batch or store-bought)
  • 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)

Instructions:

  1. Brew the Tea: In a pot, bring 4 cups of water to a boil. Remove from heat, add the tea bags, and steep for about 15 minutes.
  2. Add Sugar: Remove the tea bags and stir in the granulated sugar until dissolved. Allow the tea to cool to room temperature.
  3. Combine Ingredients: Once cooled, add the pumpkin puree, cinnamon, nutmeg, ginger, and allspice to the tea. Stir well to combine.
  4. Fermentation: Pour the sweetened tea mixture into a large glass jar. Add the starter kombucha and gently place the SCOBY on top.
  5. Cover and Store: Cover the jar with a clean cloth secured with a rubber band. Store it in a warm, dark place for 7-14 days, tasting periodically until it reaches your desired level of fermentation.
  6. Bottling: Once fermented, remove the SCOBY and reserve it for future batches. Strain the kombucha to remove the pumpkin solids, then bottle the kombucha, leaving about an inch of headspace.
  7. Second Fermentation (Optional): For extra carbonation, seal the bottles and let them ferment for an additional 3-5 days at room temperature.
  8. Refrigerate and Enjoy: Chill the bottles in the fridge before serving. Shake gently before pouring, as sediment may settle at the bottom.

This Pumpkin Spice Kombucha offers a unique twist on a classic autumn flavor. The kombucha’s tangy effervescence pairs beautifully with the warm spices and pumpkin, creating a refreshing drink that is both flavorful and gut-friendly. Serve it chilled at your fall gatherings, and watch as your friends and family indulge in this seasonal delight!

Apple Cinnamon Kombucha

Apple Cinnamon Kombucha is a refreshing tribute to fall’s favorite fruits. The sweetness of apples, combined with the warmth of cinnamon, makes this kombucha a delightful beverage that captures the essence of autumn. This recipe is perfect for enjoying on a crisp fall day or as a festive addition to your holiday meals.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea works best)
  • 1 cup of granulated sugar
  • 2 medium apples (any variety), chopped
  • 1 tsp ground cinnamon
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Prepare the Tea: Boil 4 cups of water in a pot, then remove from heat. Add the tea bags and steep for 15 minutes.
  2. Add Sugar: After removing the tea bags, stir in the sugar until fully dissolved. Allow the tea to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, combine the cooled tea with the chopped apples, cinnamon, and starter kombucha. Stir well.
  4. Add the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a cloth and secure it. Place it in a warm, dark area for 7-14 days, tasting periodically.
  6. Bottling: Once fermentation is complete, remove the SCOBY and strain the kombucha to remove apple pieces. Bottle the kombucha, leaving about an inch of space at the top.
  7. Second Fermentation (Optional): To increase carbonation, let the bottles sit at room temperature for 3-5 additional days before refrigerating.
  8. Serve: Chill and serve cold, optionally garnished with a cinnamon stick.

Apple Cinnamon Kombucha embodies the warm, inviting flavors of fall. The natural sweetness of the apples complements the spiciness of the cinnamon, creating a deliciously effervescent drink. This kombucha is not only refreshing but also rich in probiotics, making it a perfect choice for health-conscious individuals. Enjoy it as a standalone beverage or pair it with your favorite autumn dishes!

Spiced Pear Kombucha

Spiced Pear Kombucha is a delightful, aromatic drink that celebrates the subtle sweetness of pears. Infused with a blend of warming spices, this kombucha offers a sophisticated flavor profile perfect for autumn entertaining. This recipe not only highlights seasonal ingredients but also promotes gut health with its fermented base.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (green tea or black tea)
  • 1 cup of granulated sugar
  • 2 ripe pears, chopped
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Bring 4 cups of water to a boil, then steep the tea bags for 15 minutes. Remove the bags and let the tea cool to room temperature.
  2. Sweeten the Tea: Stir in the sugar until dissolved.
  3. Mix Ingredients: In a large glass jar, combine the cooled tea, chopped pears, vanilla extract, cinnamon, and cardamom. Stir well.
  4. Introduce the SCOBY: Add the starter kombucha and gently place the SCOBY on top.
  5. Fermentation: Cover the jar with a cloth and secure it. Let it ferment in a warm, dark place for 7-14 days, tasting occasionally.
  6. Bottling: After fermentation, remove the SCOBY and strain the kombucha to remove pear pieces. Bottle the kombucha, leaving some space at the top.
  7. Second Fermentation (Optional): Seal the bottles and let them sit at room temperature for an additional 3-5 days if you desire more fizz.
  8. Chill and Serve: Refrigerate the bottles before serving, and enjoy this flavorful kombucha cold.

This Spiced Pear Kombucha is a unique and elegant addition to your fall beverage repertoire. The gentle sweetness of pears combined with the warmth of vanilla and spices makes this drink comforting and refreshing. It’s perfect for sipping by the fire or serving at holiday gatherings. This kombucha not only tantalizes the taste buds but also supports gut health, making it a great choice for a mindful, healthful fall treat!

Cranberry Orange Kombucha

Cranberry Orange Kombucha is a vibrant and tangy drink that perfectly embodies the spirit of fall. The tartness of cranberries combined with the bright citrus notes of orange creates a deliciously refreshing beverage. This recipe not only celebrates the flavors of the season but also provides a rich source of antioxidants and probiotics, making it an excellent addition to your fall festivities.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black or green tea)
  • 1 cup of granulated sugar
  • 1 cup of fresh or frozen cranberries
  • Zest and juice of 1 orange
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Boil 4 cups of water, remove from heat, and steep the tea bags for about 15 minutes. Once brewed, remove the tea bags and allow the tea to cool to room temperature.
  2. Add Sugar: Stir in the granulated sugar until it completely dissolves.
  3. Combine Ingredients: In a large glass jar, combine the cooled tea with the cranberries, orange zest, and orange juice. Stir well to mix the ingredients.
  4. Add the SCOBY: Gently place the SCOBY on top of the mixture, followed by the starter kombucha.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Store it in a warm, dark place for 7-14 days, tasting every few days until it reaches your desired level of fermentation.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to remove the cranberry solids. Bottle the kombucha, leaving some space at the top.
  7. Second Fermentation (Optional): For extra fizz, seal the bottles and let them ferment at room temperature for another 3-5 days.
  8. Chill and Serve: Refrigerate the bottles before serving. Pour into glasses and enjoy this tart and refreshing drink!

Cranberry Orange Kombucha is a delightful way to embrace the flavors of fall while enjoying the health benefits of fermented tea. The tart cranberries offer a refreshing contrast to the sweetness of the orange, creating a balanced and invigorating beverage. Serve this kombucha at holiday gatherings, family meals, or as a refreshing treat on a cool autumn day. Not only will it impress your guests, but it also supports digestive health, making it a win-win for your fall celebrations!

Maple Ginger Kombucha

Maple Ginger Kombucha is a warm and comforting drink that brings together the rich sweetness of maple syrup and the spicy kick of ginger. This unique recipe is perfect for chilly fall evenings, as it evokes the essence of cozy autumn days. Additionally, the health benefits of ginger combined with the probiotics in kombucha create a nourishing beverage that can aid digestion and boost your immune system.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea or green tea)
  • 1 cup of granulated sugar
  • ¼ cup of pure maple syrup
  • 2 tbsp fresh ginger, grated
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: In a pot, bring 4 cups of water to a boil, then remove from heat and steep the tea bags for about 15 minutes.
  2. Add Sugar and Maple Syrup: After removing the tea bags, stir in the sugar and maple syrup until fully dissolved. Allow the mixture to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with the grated ginger and the starter kombucha. Stir well.
  4. Introduce the SCOBY: Carefully place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Store it in a warm, dark area for 7-14 days, tasting periodically to find your preferred level of fermentation.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to eliminate the ginger pieces. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): Seal the bottles and let them sit at room temperature for 3-5 additional days if you want more carbonation.
  8. Serve: Chill the bottles in the refrigerator before serving.

Maple Ginger Kombucha is a delightful way to experience the flavors of fall while benefiting from the health properties of ginger and probiotics. The natural sweetness from the maple syrup enhances the spiciness of ginger, resulting in a well-rounded and comforting beverage. Perfect for sipping by the fireplace or sharing with friends at gatherings, this kombucha is sure to become a seasonal favorite!

Chai Spice Kombucha

Chai Spice Kombucha brings the warm, aromatic flavors of traditional chai tea to your homemade kombucha. This recipe blends spices like cardamom, cloves, and cinnamon, making it an ideal beverage for the fall season. The complex flavors not only create a comforting drink but also offer health benefits through the fermentation process, supporting digestion and overall wellness.

Ingredients:

  • 4 cups of water
  • 4-5 chai tea bags (or 2-3 tablespoons of loose chai tea)
  • 1 cup of granulated sugar
  • 1 cup of starter kombucha
  • 1 SCOBY
  • Optional: 1 tsp vanilla extract

Instructions:

  1. Brew the Tea: Boil 4 cups of water, remove from heat, and steep the chai tea bags for about 15 minutes.
  2. Add Sugar: After removing the tea bags, stir in the sugar until fully dissolved. Allow the tea to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with the starter kombucha. If desired, add vanilla extract for extra flavor. Stir well.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Let it ferment in a warm, dark area for 7-14 days, tasting periodically to find your preferred level of fermentation.
  6. Bottling: Once the kombucha has reached the desired taste, remove the SCOBY and pour the kombucha into bottles, leaving some headspace.
  7. Second Fermentation (Optional): For added fizz, seal the bottles and let them sit at room temperature for 3-5 additional days.
  8. Serve: Refrigerate the bottles before serving and enjoy chilled.

Chai Spice Kombucha is a perfect way to embrace the warm and spicy flavors of fall while enjoying the health benefits of this fermented drink. The blend of aromatic spices creates a cozy atmosphere, making this kombucha a lovely companion for chilly evenings. Whether served at a gathering or enjoyed solo, this kombucha is sure to warm your soul and support your gut health throughout the season.

Apple Cinnamon Kombucha

Apple Cinnamon Kombucha captures the essence of fall with its warm and comforting flavors. The natural sweetness of apples combined with the fragrant spice of cinnamon creates a delightful drink that’s perfect for crisp autumn days. This recipe is not only delicious but also packs a probiotic punch, supporting gut health while satisfying your seasonal cravings.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea or green tea)
  • 1 cup of granulated sugar
  • 1 apple, chopped (preferably a sweet variety like Fuji or Honeycrisp)
  • 1 teaspoon ground cinnamon (or 1 cinnamon stick)
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: In a pot, bring 4 cups of water to a boil. Remove from heat, steep the tea bags for about 15 minutes, then discard the tea bags.
  2. Add Sugar: Stir in the granulated sugar until it fully dissolves, then allow the tea to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, combine the cooled tea with the chopped apple, ground cinnamon (or cinnamon stick), and the starter kombucha. Stir well.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Store it in a warm, dark place for 7-14 days, tasting periodically until it reaches your desired level of fermentation.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to eliminate apple pieces and cinnamon. Bottle the kombucha, leaving some space at the top.
  7. Second Fermentation (Optional): For extra carbonation, seal the bottles and let them sit at room temperature for another 3-5 days.
  8. Chill and Serve: Refrigerate before serving. Pour into glasses and enjoy!

Apple Cinnamon Kombucha is a heartwarming beverage that perfectly embodies the flavors of fall. The sweetness of apples harmonizes beautifully with the warmth of cinnamon, making it a delightful addition to any autumn gathering. This kombucha not only tastes amazing but also provides numerous health benefits from the fermentation process. It’s a fantastic way to impress guests and introduce them to the joys of homemade kombucha!

Pumpkin Spice Kombucha

Pumpkin Spice Kombucha is a seasonal delight that embraces the beloved flavors of pumpkin spice in a refreshing and fizzy beverage. This recipe combines real pumpkin puree with warm spices like nutmeg and clove, creating a unique drink that captures the essence of fall. Rich in probiotics, this kombucha not only satisfies your pumpkin cravings but also supports digestive health, making it a perfect companion for the season.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea or green tea)
  • 1 cup of granulated sugar
  • ½ cup of pumpkin puree (canned or fresh)
  • 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and clove)
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Bring 4 cups of water to a boil, then remove from heat. Steep the tea bags for about 15 minutes and discard the bags.
  2. Add Sugar: Stir in the granulated sugar until fully dissolved, then allow the tea to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with the pumpkin puree and pumpkin pie spice. Stir well to incorporate the pumpkin.
  4. Add the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Let it ferment in a warm, dark place for 7-14 days, tasting every few days until it reaches your desired flavor.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to eliminate pumpkin solids and spice residue. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): Seal the bottles and let them sit at room temperature for an additional 3-5 days for more fizz.
  8. Serve: Refrigerate the bottles before serving. Pour and enjoy the cozy fall flavors!

Pumpkin Spice Kombucha is an exciting twist on a seasonal favorite, combining the beloved flavors of pumpkin and spice with the probiotic benefits of kombucha. This refreshing drink is perfect for autumn gatherings, cozy evenings by the fire, or as a unique addition to your Thanksgiving table. With its delightful flavors and health benefits, it’s sure to be a hit among family and friends!

Spiced Pear Kombucha

Spiced Pear Kombucha is a sophisticated and refreshing beverage that highlights the sweet, juicy flavor of pears paired with warm spices. This recipe captures the essence of fall while providing a delightful drink that’s both delicious and healthy. Packed with probiotics, this kombucha supports gut health, making it a great choice for anyone looking to indulge in seasonal flavors without compromising their wellness.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (green tea or white tea)
  • 1 cup of granulated sugar
  • 1 ripe pear, chopped (any variety works well)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: In a pot, bring 4 cups of water to a boil. Remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags afterward.
  2. Add Sugar: Stir in the sugar until it’s completely dissolved, then let the tea cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with the chopped pear, ground ginger, and ground cinnamon. Stir well to combine.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Store it in a warm, dark area for 7-14 days, tasting as you go to find your preferred level of fermentation.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to remove the pear pieces and spices. Bottle the kombucha, leaving some space at the top.
  7. Second Fermentation (Optional): For added carbonation, seal the bottles and allow them to ferment at room temperature for another 3-5 days.
  8. Serve: Refrigerate before serving, pour into glasses, and savor the flavors.

Spiced Pear Kombucha offers a unique and refreshing take on fall flavors, blending the sweetness of pears with the warmth of spices. This drink is not only delicious but also offers health benefits through its probiotic content. Perfect for fall gatherings or as a refreshing afternoon treat, this kombucha will delight your taste buds while supporting your wellness. Enjoy it as a flavorful accompaniment to autumn festivities or simply savor it as a special treat during this cozy season!

Maple Ginger Kombucha

Maple Ginger Kombucha brings together the cozy flavors of maple syrup and zesty ginger, creating a warm and invigorating beverage that’s perfect for fall. The natural sweetness of maple enhances the fermentation process, while ginger adds a spicy kick that can help with digestion. This kombucha not only tantalizes your taste buds but also promotes gut health, making it an ideal drink for autumn gatherings or quiet evenings at home.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea or green tea)
  • 1 cup of granulated sugar
  • ½ cup of pure maple syrup
  • 2 tablespoons freshly grated ginger (or 1 teaspoon ground ginger)
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Boil 4 cups of water, then remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags.
  2. Add Sugar: Stir in the granulated sugar until fully dissolved. Allow the tea to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with maple syrup and grated ginger. Stir well to combine.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Ferment in a warm, dark place for 7-14 days, tasting periodically to find your desired flavor.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to eliminate ginger pieces. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): For extra fizz, seal the bottles and let them ferment at room temperature for another 3-5 days.
  8. Serve: Chill in the refrigerator before serving. Pour into glasses and enjoy the sweet and spicy flavors!

Maple Ginger Kombucha is a delightful nod to fall flavors that perfectly balances sweetness and spice. The warmth of ginger paired with the rich sweetness of maple creates a comforting drink that’s perfect for sipping during cooler evenings or at festive gatherings. Not only does it taste fantastic, but it also boasts numerous health benefits due to its probiotic content. Enjoy this invigorating kombucha as a refreshing alternative to traditional autumn beverages!

Cranberry Orange Kombucha

Cranberry Orange Kombucha is a vibrant, fruity blend that captures the essence of fall and winter festivities. The tartness of cranberries combined with the bright citrusy flavor of oranges creates a refreshing drink that is perfect for celebrating the season. Rich in antioxidants and probiotics, this kombucha not only supports your immune system but also adds a festive touch to any occasion, making it a crowd-pleaser at holiday gatherings.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (green tea or herbal tea)
  • 1 cup of granulated sugar
  • 1 cup of fresh cranberries (or frozen)
  • Zest and juice of 1 orange
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: In a pot, bring 4 cups of water to a boil, then remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags.
  2. Add Sugar: Stir in the sugar until it is completely dissolved, then let the tea cool to room temperature.
  3. Combine Ingredients: In a large glass jar, combine the cooled tea with fresh cranberries, orange zest, and orange juice. Stir well to incorporate all the flavors.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Store it in a warm, dark place for 7-14 days, tasting as you go until it reaches your preferred tanginess.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to remove cranberry skins and pulp. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): Seal the bottles and let them sit at room temperature for an additional 3-5 days for extra carbonation.
  8. Serve: Chill before serving and enjoy the refreshing cranberry-orange flavor!

Cranberry Orange Kombucha is a delightful and refreshing beverage that not only tastes fantastic but also provides numerous health benefits. The combination of tart cranberries and sweet citrus makes this drink perfect for any occasion, from holiday parties to cozy nights in. Its bright color and festive flavors make it a wonderful addition to your fall table. This kombucha is sure to impress your guests while supporting their health, creating a memorable experience for everyone involved!

Chai Spice Kombucha

Chai Spice Kombucha blends the aromatic spices of traditional chai tea with the tangy effervescence of kombucha, creating a uniquely flavorful drink that embodies the essence of fall. The combination of spices such as cardamom, cloves, and cinnamon not only provides warmth but also offers various health benefits, including improved digestion and anti-inflammatory properties. This kombucha is perfect for sipping on chilly afternoons or sharing with friends during gatherings.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (chai tea or a mix of black tea and spices)
  • 1 cup of granulated sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Boil 4 cups of water, then remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags.
  2. Add Sugar: Stir in the granulated sugar until fully dissolved, and allow the tea to cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with ground cardamom, cloves, and cinnamon. Stir well to combine.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Ferment in a warm, dark area for 7-14 days, tasting periodically until it reaches your desired flavor.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to eliminate spice particles. Bottle the kombucha, leaving some space at the top.
  7. Second Fermentation (Optional): For extra fizz, seal the bottles and let them sit at room temperature for another 3-5 days.
  8. Serve: Chill before serving and enjoy the rich, spiced flavors!

Chai Spice Kombucha is a warm and comforting beverage that beautifully blends the aromatic spices of chai tea with the tangy effervescence of kombucha. This drink is perfect for warming up on crisp fall days or serving at gatherings with family and friends. Not only is it delicious, but it also provides numerous health benefits, making it an excellent choice for those looking to enjoy seasonal flavors without sacrificing wellness. Treat yourself to this delightful kombucha and embrace the spirit of autumn!

Pumpkin Spice Kombucha

Pumpkin Spice Kombucha captures the essence of fall with its warm, aromatic spices and the subtle sweetness of pumpkin. This cozy drink is perfect for chilly autumn days and holiday gatherings. The probiotic-rich kombucha, combined with pumpkin puree and classic spices, not only offers a delicious taste but also supports digestive health. Sip on this festive brew as you enjoy your favorite fall activities or while curled up with a good book.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea)
  • 1 cup of granulated sugar
  • ½ cup of pumpkin puree (canned or fresh)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Boil 4 cups of water, then remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags.
  2. Add Sugar: Stir in the granulated sugar until it is completely dissolved, and let the tea cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with pumpkin puree, cinnamon, nutmeg, and ginger. Stir well to ensure the spices and pumpkin are fully incorporated.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Ferment in a warm, dark place for 7-14 days, tasting periodically until it reaches your desired flavor.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to eliminate pumpkin and spice particles. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): For extra fizz, seal the bottles and let them ferment at room temperature for an additional 3-5 days.
  8. Serve: Chill before serving and enjoy the comforting flavors of pumpkin spice!

Pumpkin Spice Kombucha is a delightful way to celebrate the flavors of fall. The combination of pumpkin puree and warm spices creates a rich, aromatic beverage that is both satisfying and nourishing. This unique kombucha is perfect for gatherings and will impress guests with its festive taste. Not only does it taste great, but it also provides health benefits from the fermentation process, making it a guilt-free indulgence for the season. Enjoy this seasonal treat as part of your autumn rituals!

Apple Cinnamon Kombucha

Apple Cinnamon Kombucha combines the classic flavors of crisp apples and warm cinnamon, making it a perfect beverage for fall. This refreshing drink offers a harmonious balance of sweetness and spice, reminiscent of homemade apple pie. Packed with antioxidants and probiotics, this kombucha not only satisfies your taste buds but also supports gut health. Enjoy it chilled on a crisp autumn day or as a festive drink during holiday celebrations.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (black tea or green tea)
  • 1 cup of granulated sugar
  • 1 cup of apple juice (freshly pressed or store-bought)
  • 1 teaspoon ground cinnamon
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Boil 4 cups of water, then remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags.
  2. Add Sugar: Stir in the granulated sugar until completely dissolved, then let the tea cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with apple juice and ground cinnamon. Stir well to combine all ingredients.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Ferment in a warm, dark area for 7-14 days, tasting periodically to achieve your desired flavor.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to remove any apple pulp. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): Seal the bottles and let them sit at room temperature for an additional 3-5 days for extra carbonation.
  8. Serve: Chill before serving and enjoy the delightful apple cinnamon flavor!

Apple Cinnamon Kombucha is a comforting drink that encapsulates the flavors of fall in every sip. The sweetness of apple juice combined with the warm spice of cinnamon creates a nostalgic experience reminiscent of home-baked treats. This kombucha not only pleases the palate but also offers health benefits through its probiotic content. Serve it at holiday gatherings or as a refreshing drink during your fall activities, and watch it become a seasonal favorite!

Pear Vanilla Kombucha

Pear Vanilla Kombucha is a smooth and elegant blend that captures the essence of ripe pears paired with the subtle sweetness of vanilla. This refreshing beverage is perfect for fall, offering a light and fruity flavor profile that can be enjoyed anytime. The combination of pear and vanilla creates a sophisticated drink that not only delights the senses but also supports digestive health through the fermentation process. Sip on this kombucha during cozy gatherings or as a refreshing treat after a long day.

Ingredients:

  • 4 cups of water
  • 4-5 tea bags (green tea or white tea)
  • 1 cup of granulated sugar
  • 1 cup of pure pear juice (fresh or store-bought)
  • 1 teaspoon vanilla extract
  • 1 cup of starter kombucha
  • 1 SCOBY

Instructions:

  1. Brew the Tea: Boil 4 cups of water, then remove from heat and steep the tea bags for about 15 minutes. Discard the tea bags.
  2. Add Sugar: Stir in the granulated sugar until it is completely dissolved, then let the tea cool to room temperature.
  3. Combine Ingredients: In a large glass jar, mix the cooled tea with pear juice and vanilla extract. Stir well to incorporate all flavors.
  4. Introduce the SCOBY: Gently place the SCOBY on top of the mixture.
  5. Cover and Ferment: Cover the jar with a clean cloth and secure it. Ferment in a warm, dark place for 7-14 days, tasting periodically until it reaches your desired flavor.
  6. Bottling: Once fermented, remove the SCOBY and strain the kombucha to remove any pulp. Bottle the kombucha, leaving some headspace.
  7. Second Fermentation (Optional): Seal the bottles and let them ferment at room temperature for an additional 3-5 days for extra carbonation.
  8. Serve: Chill before serving and enjoy the light and fruity flavors of pear and vanilla!

Pear Vanilla Kombucha is a delightful and refreshing beverage that perfectly captures the essence of fall. The combination of juicy pear and creamy vanilla offers a sophisticated flavor profile that is sure to impress. This kombucha is not only delicious but also packed with probiotics, making it a healthy choice for any occasion. Serve it at fall gatherings or enjoy it as a soothing drink at home, and indulge in the delicious flavors of the season!

Note: More recipes are coming soon!