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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.
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