Fall-Inspired Apple Cinnamon Kombucha Recipe
This Apple Cinnamon Kombucha recipe is a simple, delicious way to use seasonal ingredients while adding a probiotic beverage to your family’s daily diet.
Servings: 4 Servings
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Ingredients
- 2 Cups Apple Juice or fresh-pressed apple cider
- 1 Stick Cinnamon or ½ tsp ground cinnamon
- 2 Whole Cloves
- 8 Cups Kombucha from your First Brewed Kombucha
- Optional: thin apple slices for extra apple flavor
Instructions
- Remove the SCOBY and save 1–2 cups of the tea as starter tea for your next batch of kombucha.
- Pour the brewed kombucha into swing-top bottles or mason jars with tight lids, leaving about 1 inch of headspace.8 Cups Kombucha
- Add 1–2 tablespoons of apple juice or cider to each bottle.2 Cups Apple Juice
- Drop in a few slices of apple, a whole clove, and a cinnamon stick or a pinch of ground cinnamon.1 Stick Cinnamon, 2 Whole Cloves
- Seal tightly and leave at room temperature for 3–5 days to carbonate. This step is your secondary fermentation.
- Check daily and “burp” bottles to release pressure.
- Once fizzy, store in the fridge and enjoy chilled.Optional: thin apple slices for extra apple flavor
Notes
First Fermentation
- 8 cups filtered water
- 6 bags of organic green tea (or 1½ Tbsp loose leaf)
- 1 cup white sugar or maple syrup for a rich fall flavor
- 2 cups starter tea (from a previous batch or unflavored store-bought kombucha)
- 1 healthy SCOBY
- 1 gallon glass jar
- A cloth cover and rubber band
Instructions:
- In a large stock pot, bring the water to medium heat. Remove from heat before it boils.
- Add tea bags and steep for 10–15 minutes.
- Stir in the sugar or maple syrup until fully dissolved.
- Let the sweet tea cool to room temperature.
- Pour into your gallon glass jar, then stir in the starter tea.
- Gently place your SCOBY on top.
- Cover with cloth, secure with a rubber band, and set in a warm spot out of direct sunlight for 7–10 days.