Description
This is the recipe you want to try next time you are ready to brew kombucha. It has the sweetness of dessert but still carries some health benefits from the probiotic-rich kombucha.
Ingredients
Scale
- 1/2 gallon homemade kombucha, after the first fermentation
- 1–2 very ripe bananas
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
Instructions
- Mash the banana in a small bowl with a fork or puree in a food processor. You should end up with about 1/2 cup of mashed banana.
- Add the brown sugar and cinnamon and stir well to combine.
- Divide the mixture evenly among your glass bottles.
- Pour the kombucha into each bottle, leaving 1-inch headspace. Seal the bottles.
- Let ferment at room temperature for 3-7 days. Taste one bottle after 3 days. If you enjoy the taste, refrigerate all the bottles to stop fermentation. If you want more carbonation or stronger flavors, let them ferment for a few more days before refrigerating.
Notes
For extra flavor: Mix a pinch of nutmeg and/or cloves with the cinnamon, or add a splash of vanilla with the banana.
Experiment with different fruits. Make a spiced apple or blueberry kombucha.
Instead of ground cinnamon, break 1-2 cinnamon sticks and add 1-2 small pieces to each bottle.
Strain the bottles before serving, if desired.
Homemade black tea kombucha pairs best with these flavors, but you can also use white or green tea kombucha. If necessary, you can use store-bought raw, unflavored kombucha.
- Prep Time: 10 minutes
- Fermenting Time: 96 hours