Holiday Spice Kombucha Recipe! - The Organic Goat Lady (2024)

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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In a Hurry? Get Started Brewing and Flavoring Your Own Homemade Kombucha NOW!

Join me in the Scoop On Booch and you will be enjoying your own healthy kombucha for just cents per bottle. Increase your energy, decrease sugar cravings and take charge of your health now by learning everything you need to know about creating healthier than store bought kombucha for you and your family!

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!

Holiday Spice Kombucha Recipe! - The Organic Goat Lady (4)

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!

Holiday Spice Kombucha Recipe! - The Organic Goat Lady (5)

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!

Holiday Spice Kombucha Recipe! - The Organic Goat Lady (6)Holiday Spice Kombucha Recipe! - The Organic Goat Lady (7)

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 co*cktail (although that would probably be yummy too:). Pure cranberry juice is more tart than a blended juice.

3.Organic Cinnamon Sticks

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

Fall Spice Kombucha

Mango Kombucha

Hibiscus Kombucha

Lavender Lemon Kombucha

Holiday Spice Kombucha

Cranberry Orange Kombucha

Chamomile Kombucha

Rose Kombucha

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.

Read my full disclaimer here.

Holiday Spice Kombucha Recipe! - The Organic Goat Lady (2024)

FAQs

How much SCOBY for 1 gallon? ›

For each gallon of sweet tea, use 1 large SCOBY (5-6 inches across, ½ – 1 inch thick) and 1-2 cups strong starter liquid.

What is the best fruit for kombucha? ›

Beyond Fruit Beer: Our Favorite Fruits for Brewing Hard Kombucha
  • Mango. Mango is our top choice when it comes to blending fruit purees for hard kombucha. ...
  • Strawberry. Another amazing fruit flavor to pair with kombucha is strawberry. ...
  • Pineapple. ...
  • Berries.
Mar 30, 2022

Why is my homemade kombucha so vinegary? ›

What Makes Kombucha Taste Like Vinegar? The vinegar taste comes from the production of organic acids during the conversion of alcohol by bacteria. As these acids are synthesized, the kombucha becomes more acidic, lending to a harsher, more bitter flavor as the ferment progresses.

Is kombucha ok if not fizzy? ›

Some people don't want any carbonation, and that's OK. You don't need to go through F2 in order to drink kombucha. But if you do want fizz, read on...

How many times can you reuse a SCOBY? ›

The beauty of it is that it can be reused endlessly! Once you've finished fermenting your kombucha, simply recuperate the scoby and store it to start a new kombucha recipe. The easiest way to store a kombucha scoby is to start a new fermentation just after bottling.

When should you throw out an old SCOBY? ›

With proper care, SCOBYs can last many generations. But when you see excessive, dark yeast growth on a SCOBY layer, or if it starts producing Kombucha that tastes bad or overly acidic, it's time to get a new one. New kombucha recipes can be made.

What not to eat with kombucha? ›

One tip to keep in mind is that many people find that kombucha does not pair well with foods that are already higher in acidity because the flavor can become lost or overpowered.

What to avoid in kombucha? ›

Kombucha Preparation Process Mistakes
  • Too much cleaning/using harsh chemicals. ...
  • Using Raw Vinegar to Cure Brewing Vessels. ...
  • Steeping the tea too long.
  • Using too much or too little tea.
  • Using too much or too little sugar. ...
  • Adding the SCOBY and Starter Liquid when the tea is too hot. ...
  • Adding Flavors to the First Ferment.

Why not to drink kombucha everyday? ›

Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis. There are a few populations that should never ingest kombucha. Pregnant and breastfeeding women, children, and individuals with liver or kidney disease, HIV, impaired immune systems, and alcohol dependency should avoid kombucha.

What happens if you leave kombucha to ferment too long? ›

Now You May Be Asking Yourself Why Over Fermented Kombucha In This Case Tastes Like Nasty Yeasty Beer Instead Of, Say, Vinegar. If you leave kombucha on the counter with the scoby too long, you get something that taste like vinegar and can be used to replace vinegar in recipes.

Can tea be too strong for kombucha? ›

If properly steeped and well-brewed, tea elicits extraordinary flavor, but when that tea is over-steeped it can become very bitter and unpleasant. Over-steeping also leads to super strong, assertive kombucha with unpleasant bitter overtones.

What happens if you brew kombucha too long? ›

If you let your kombucha brew for a long time, the sugar-loving SCOBY will consume all the sugar. But at that point, you'll have vinegar, which has negligible calories but you may not want to drink it.

Can you eat SCOBY raw? ›

Yes, you actually can eat SCOBYs. However, they are slimy and may not look or taste appetizing. The SCOBY consists of the bacteria and yeast cultures that give kefir or kombucha their unique flavor and health benefits.

What does unhealthy kombucha look like? ›

Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY!

How much starter kombucha for 1 gallon? ›

Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.

How much starter liquid for 1 gallon kombucha? ›

If you are provided measurements in cups rather than ounces, just know that you will need 1.5 cups of kombucha starter tea per gallon. One cup per gallon is often sold to use for a gallon batch, don't settle for this.

What is the ratio for SCOBY? ›

First of all you will need to make a calculation based on the size of your bottle of kombucha that you'll use as a starter for the scoby making. You will want the ratio between the brewed kombucha to be 1:5 to the sweet tea you'll be making next.

What is the ratio to feed a SCOBY? ›

If you feed it too much, the culture will be too dilute and the scoby will take longer to form. If you don't feed it at all, cellulose production will also be slow due to lack of nutrients. Our recipe feeds the culture at a ratio of 2:1. 5.

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