Personally, I think pumpkin flavoring is over-rated. But chai? Never. And to combine chai with kombucha is just pure genius. What can I say? Michelle has done it again. Try this recipe for chai flavored kombucha and let us know if you don’t agree!
I love fall. I love everything about fall. From wearing scarves, hiking through crisp leaves, and sipping warm beverages, the flavors, aromas, and sensations of this transitory, cool season are delightful and a pleasant change from the bright heat of the summer. Brewing up a warming spiced chai and drinking it while enjoying a cool October morning or a starry autumn night is something that I treasure each year.
So with the coming of all that is flannel-covered and holiday-feeling, why not give your kombucha the autumnal treatment as well? This flavor boost is meant to be added to the second ferment—the extra bit of sugar will add some carbonation, while the warming chai spices will add their digestive health benefits and a bit of the spicy delight that seems to go hand in hand with all that is wonderful about this season. As an extra bonus, while brewing the tea, your kitchen will smell absolutely amazing!
How to Make Chai Flavored Kombucha
A Chai Flavored Kombucha Recipe
What you’ll need:
- 2 Tb fresh grated ginger
- 1 cinnamon stick, broken into pieces, or 2 tsp ground cinnamon
- 2 tsp fresh-cracked black pepper
- 7 allspice pods, roughly cracked
- 6 clove buds
- 7 green cardamom pods, 1 tsp crushed cardamom seed, or 1 tsp ground cardamom
- 1/3 cup cane sugar
- 2 1/3 cups filtered water
This provides enough flavoring for about 6 bottles of kombucha.
NOTE: I prefer to use whole spices—they keep longer and have a more potent flavor than their pre-ground counterparts. Ground spices work fine, though you may find the flavors a little more gentle and may need to strain the tea to avoid sludge in the bottom of the bottle. Additionally, if you don’t have access to all of these, don’t worry! Any combination of these spices is sure to make a delightful flavor, but if you want to simplify, ginger and cinnamon are always a winning combination.
If working with whole spices, roughly crush in a mortar and pestle to release their aroma and essential oils. In a medium saucepan, combine all ingredients and bring to a boil. Turn off the heat, and stir to ensure that the sugar has been completely dissolved. Cover and allow to steep until it has cooled to room temperature (or at least cool enough that the pan is only warm, not hot, to the touch). Pour through a sieve or cheesecloth to strain off the enticingly fragrant liquid, and compost the herbs.
To flavor your kombucha, add about 1/4 cup of the sweetened liquid to each bottle before filling the rest with your kombucha brew. (Use a funnel if necessary!) Cap and then allow to ferment for two to four more days in a dark corner of your kitchen. Refrigerate until it is time to enjoy!
If you do find yourself with having too much of the flavoring liquid left over, simply throw it back in the saucepan, add one cup of whole milk or plant milk, and enjoy your caffeine-free, spiced chai milk!
Andrew and Michelle are the new owners of a 12-acre homestead in rural America. They are just embarking on this journey that is far removed from their city-life upbringing, so they realize that they have a lot to learn in order to succeed in this new place. Come along with them and read more about what they learn as they make this transition at their blog Simple Life Homestead.