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Recipe: Pumpkin Spice Kombucha

The warming flavors of cinnamon, cloves, and ginger are what we all love about pumpkin pie spice. Luckily those spices are fine to use during a second fermentation for kombucha. This recipe combines a common spice blend – pumpkin pie spice – with a bit of extra kick from fresh ginger to create a spicy fall pumpkin flavor.

The sugar in this recipe is used to give the kombucha some fuel to create the carbonation desirable with a second fermentation. You may substitute maple syrup or honey if desired.


  • 1/4 tsp. pumpkin pie spice
  • 1/4 tsp. fresh ginger
  • 1 tsp. sugar
  • 2 cups kombucha


  1. Add spices, ginger, and sugar to a 16-ounce vessel.
  2. Fill with kombucha, leaving about 1/2 inch of headspace.
  3. Cap tightly and shake gently to dissolve sugar and spices. Culture 3 to 7 days or until kombucha is carbonated to your liking.
  4. Move bottles to refrigeration for storage.
  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. Strain kombucha through a small strainer in order to remove ginger and any clumps of spice. Serve cold.

At A Glance

YIELD: Makes 2 cups of kombucha