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
- Add spices, ginger, and sugar to a 16-ounce vessel.
- Fill with kombucha, leaving about 1/2 inch of headspace.
- Cap tightly and shake gently to dissolve sugar and spices. Culture 3 to 7 days or until kombucha is carbonated to your liking.
- Move bottles to refrigeration for storage.
- When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
- Strain kombucha through a small strainer in order to remove ginger and any clumps of spice. Serve cold.