Pumpkin Spice Kombucha Recipe
This pumpkin spice kombucha recipe is the perfect way to enjoy fall weather! With fresh pumpkin puree and a perfect blend of pumpkin pie spices, it delivers ample flavor and the warmth the season needs! The recipe is written for six 16 oz bottles of kombucha (approx. 1 gallon primary fermentation kombucha)--feel free to scale it to your needs.
Ingredients
- 1/2 Cup Pumpkin Puree
- 1/4 Cup Sugar
- 1 Tbs Fresh Ginger
- 1 tsp Cinnamon (ground) Can substitute with 1/2 fresh cinnamon stick in each bottle
- 1/4 tsp Nutmeg (ground)
- 1/4 tsp Allspice (ground)
- 1/8 tsp Cloves (ground)
- Approx. 3/4 Gallon Kombucha post-primary fermentation
Instructions
-
Prepare six 16 oz glass flip-top bottles to be filled. Place a funnel in the mouth of the first bottle.
-
Add pumpkin puree, sugar, ginger, cinnamon, nutmeg, allspice, and cloves to a small blender or food processor*
-
Blend until smooth
-
Add approx. 1 cup of kombucha to the blender and blend until smooth. (This increases liquid content of our mixture and makes it easier to pour into the bottles)
-
Use the funnel to split the mixture evenly between the 6 bottles
-
Fill the remainder of each bottle with the kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
-
Seal each bottle and store in a dark space for 1-5 days**, "burping" or releasing excess carbonation as needed. Test taste each day
-
Once sweetness and flavor meet your preferences, refrigerate the bottles. Enjoy once cool.
Recipe Notes
*I use a single-serving Ninja blender cup. This works perfectly for the size of the recipe.
**I generally leave the bottles for 3 days, and they are pretty unsweet by this time. I recommend refrigerating after 1 or 2 days if you like your kombucha on the sweet side
I usually don't get loads of carbonation from this one; you might be safe burping them every other day. If the contents of the bottles are not rising out of the bottle upon opening, you should be able to lengthen time between "burps"