Pumpkin Spice Kombucha


The warming flavors of cinnamon, cloves, and ginger are what we all love about pumpkin pie spice. Unfortunately you can’t make kombucha from these spices on the first fermentation. The oils naturally present in the spices can go rancid during the fermentation process and taint the scoby, so they are best to be avoided.


Luckily those spices are fine to use during a second, shorter fermentation. 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. Because there is no fruit or juice in this recipe the sugar is necessary. You may switch it out for maple syrup or honey if desired.



  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon fresh ginger
  • 1 teaspoon sugar
  • Enough kombucha to fill a 16-ounce vessel



  1. Add the spices, ginger, and sugar to your 16-ounce vessel.
  2. Fill with kombucha, leaving about 1/2 inch of headspace, depending on the shape of the container.
  3. Cap tightly and shake gently to dissolve sugar and spices. Allow to 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.


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Pumpkin Spice Kombucha

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