I have been making kombucha for years and still never get tired of imagining new flavor combinations. I love the fizzy, fermented, slightly sour taste; it makes a great afternoon pick-me-up. It’s just an added bonus that it’s good for me! If you don’t know what kombucha is, I blogged about it here.
Buchi Kombucha company donated all the delicious kombucha for the meals at the recent Wise Traditions 2013 conference. They showcased their new holiday flavor of apple, vanilla, cinnamon and clove. I loved it and wanted to recreate it at home. My daughter, who loves my kombucha, isn’t crazy about clove, so I left that out for her. I include it here in the recipe, but you can omit it if you want.
1 quart plain kombucha
1/2 cup organic apple cider
1/4 tsp vanilla extract
1/2″ piece of cinnamon stick
1 or 2 whole cloves
Add the spices, vanilla and cider to a clean swing-top or screw-top quart jar. Slowly pour in the plain kombucha to fill the container as full as possible. Close cap tightly. Cover the jar with a clean kitchen towel and set aside in an undisturbed place. Let the kombucha ferment at room temperature for two days. Chill well before enjoying.