Are you looking for a special Kombucha flavor to brighten your holiday season? Then you will love this Holiday Spice Kombucha Recipe!
It is sweet with a spicy warmth, (aka delicious)! Make it a part of your daily routine or serve it at your next holiday party, either way it will be a big hit!
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Holiday Spice Kombucha Recipe!
The newest kombucha flavor that my family is enjoying is Holiday Spice!
It is especially great for the Christmas season, but I’m thinking that I should make it year around. It’s super yummy:)
The sweet and tart flavor of the cranberry juice and the fizzy tartness of the kombucha pairs great with the warm spiciness of the cinnamon!
Before you begin!
How To Make Kombucha Tea
First, if you are new to making your own Kombucha (or even if you are not new;) be sure to check out Why You Should Use The Kombucha Continuous Brew System.
Continuous Brew Kombucha
The Continuous Brew System is the best and easiest way to make Kombucha.
Not only will it save you lots of time, but it will keep you in steady supply of Kombucha that is actually more nutritious!
If you haven’t tried it you really should! It will change your life!
And, be sure to check out The Best Tasting Kombucha Tea Blend!
This tea blend makes an amazingly smooth tasting kombucha full of amazing health benefits!
Also, if you like these, then be sure to check out the Tasty Booch Recipe Book! This book is a compilation of my family’s favorite flavors! Kid tested and approved, the recipes in this book are sure to convert even your pickiest eater (including husbands;) into kombucha fans!
Making homemade kombucha is something that I am very passionate about.
Because of my love and passion for kombucha, along with all of the kombucha brewing questions that I receive, I decided to create a detailed course that contains everything that you need to know about making your own nutritious and delicious kombucha.
Within The Scoop On Booch course I will guide you through every step from start to finish of making kombucha, leaving you with the end result of better health and more delicious and nutritious than store bought kombucha! Visit The Scoop On Booch and watch the video to learn more about how you can become a successful kombucha homebrewer!
But anyways, getting back to our yummy flavor, we aren’t going to talk about how to make kombucha today.
Instead we are focusing on how to flavor our Kombucha once it’s made!
Flavoring Kombucha
Ok, first let’s go over our ingredients and supplies.
If you are using the Continuous Brew System this will be really easy!
With it’s easy fill spout, filling bottles is a dream!
1. Bottles
I usually use bottles that I have saved from store bought Kombucha, or you can purchase these glass bottles that are the same size.
Also, I want to start experimenting with these swing top glass bottles to see if they will make a more fizzy second ferment.
I will keep you posted with the results!
2. Cranberry Juice
I use organic pure cranberry juice, not a cranberry juice cocktail (although that would probably be yummy too:). Pure cranberry juice is more tart than a blended juice.
You want to use cinnamon sticks and not cinnamon powder.
I have experimented with both and the flavor of the Kombucha made with the sticks is much better!
Also, the cinnamon powder floats to the top and creates an unpleasant gritty texture that you don’t want in your Kombucha!
How To Flavor Kombucha
Ok, now that you’ve gathered your ingredients, let’s get started!
1. First add 2-3 ounces of cranberry juice to your bottles.
This is a matter of preference so feel free to experiment with the amount to find the flavor that you enjoy most!
2. Next add 1/2 a cinnamon stick to your bottles.
3. The last ingredient that you need to add is your prepared Kombucha!
Fill it all the way to the top.
4. And finally, you are going to screw on the lids and put your bottles in a dark cabinet.
You want to allow your Kombucha to complete it’s second ferment.
This will take anywhere from one to three days.
You need to leave it for at least a full 24 hours to give the Kombucha time to eat a portion of the natural sugars in the flavorings.
The longer you leave it the more fizzy it will be.
But do not leave it longer than the three days. Leaving it longer than the three days will increase the alcohol content of your Kombucha, making it unsafe for children.
And that’s how you make Holiday Spice Kombucha!
Do you like this flavor combination?
Are you as excited as I am to have a Kombucha flavor for the Christmas season?
Please leave me a comment below letting me know how much you love it!
Kombucha Flavors
Disclaimer:
The information provided on this site is for educational purposes only. I do not prescribe, diagnose or treat any medical conditions. Please consult your health care provider before implementing any of the information provided on this site.
Have you tried using fresh or frozen cranberries instead of the juice? I have some in freezer that I would love to use up!
I have made it with both juice and fresh cranberries before. It was not bad with the berries but I personally prefer the juice. You get more of that cranberry flavor with the juice than you do from the berries.
I am doing keto and love my kombucha. I was wondering if I can use monk fruit or erithnol (spelling) in place of the reg sugar during the first fermentation process? I was also wondering If I can use un sweetened cranberry juice for the 2nd fermentation. Thank you
You can use unsweetened juice for the second ferment, the culture will consume the natural sugar in the juice. However, I would not recommend using anything other than organic cane sugar for the first ferment. Keep in mind that the culture is consuming the sugar, not you. But the culture will not thrive long on substitute sweeteners.