Fall-Inspired Apple Cinnamon Kombucha Recipe

5 from 1 vote

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.

Prep Time30

Cook Time3

Total Time3 30

Course: Drinks

Cuisine: American

Keyword: beverage recipe, fermentation recipe

Servings: Servings

Calories: 66kcal

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Equipment

Salad Dressing Bottle

swing top bottle

Jar Funnel

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.

By the end of primary fermentation, your tea should taste pleasantly tart and slightly sweet yet not vinegary.

Nutrition