Description
Our version of pumpkin spice doesn’t include added sweeteners. However, if you prefer a sweet drink, you can add sweetener before fermenting or serving.
Ingredients
- 1/2 gallon kombucha, after the first fermentation
- 1/2 cup pumpkin puree (unsweetened)
- 2 tsp pumpkin spice seasoning (or 1 tsp allspice, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1 tsp fresh ginger (grated)
- 1/2 tsp vanilla
- 2 cinnamon sticks
Instructions
- Mix the pumpkin puree, spices, ginger, vanilla, and about 1/2 cup of homemade kombucha in a glass pitcher or mason jar.
- Divide the pumpkin mixture and cinnamon sticks among the bottles.
- Pour the unflavored kombucha into glass bottles, and leave at least 1 inch of headspace from the top.
- Seal the bottles tightly and place them in a dark area at room temperature for 3 to 10 days (until it reaches the carbonation level you want).
- Place the bottles in the refrigerator once you are happy with the carbonation and flavor.
- Enjoy!
Notes
Black tea kombucha is my first choice for this recipe. However, if you brew green or white tea kombucha, they are fine substitutes.
Since this is a second fermentation, you might want to burp your bottles of kombucha every day or every other day to release some pressure and ensure they don’t explode.
If you want it to be a bit sweeter, add maple, agave, or simple syrup. Another great option is sweetened coconut milk. It will add sweetness and creaminess.
If you want to remove any remnants of spices or the puree, use a mesh strainer to filter the kombucha before you drink it. This will also remove any remnants of your SCOBY, which some people do not enjoy drinking.
You can add a shot of dark rum or whiskey to take this warm, spicy drink up a notch. This hard kombucha will warm you up on a chilly fall evening. Another option is to add champagne and garnish with some fresh cranberries. You can also give your glass a festive rim with ground cinnamon and granulated sugar.
- Prep Time: 5 minutes
- Fermenting Time: 96 hours