Apple-Cinnamon Kombucha




Reminiscent of a sparkling apple cider, this apple-cinnamon kombucha will be your new favorite fall beverage. Tangy, slightly sweet, spicy, and bubbly; this flavored kombucha is made with fresh apples or apple juice and small chips of a cinnamon stick.



  • ¼ medium (sweet) apple, diced small or 3 tablespoons apple juice
  • ½teaspoon cinnamon chips 
  • Enough kombucha to fill a 16-ounce vessel.



  1. Add the apple or juice and cinnamon chips to your pint-size vessel.
  2. Fill with kombucha, leaving about 1/2 inch of headspace, depending on the shape of the container.
  3. Cap tightly and allow to culture 3 to 7 days or until kombucha is carbonated to your liking. 
  4. Move bottles to refrigeration.
  5. When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
  6. Pour through a strainer into a glass to remove apple chunks and cinnamon chips.


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Apple-Cinnamon Kombucha

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