Pumpkin Spice Kombucha

Have you ever noticed that every year at the first whisper of fall, a whole bunch of people start talking incessantly about Starbucks’ legendary Pumpkin Spice Latte? The pumpkin spice madness extends way beyond that though, and by October 1, you’ve encountered everything from Pumpkin Spice Banana Bread to Pumpkin Spice Soda, to Pumpkin Spice Car Freshener. We like to joke around here that this is the season for Pumpkin Spice EVERYTHING.

We’re not quite that crazy about pumpkin, spiced or otherwise, but we do love the festive blend of spices in the right setting. And home-brewed kombucha is the perfect backdrop for everybody’s favorite (even if they love to hate it!) aromatic autumn flavor.

We love kombucha, because it’s full of probiotics, or good bacteria that promote a healthy gut and overall immunity. We prefer to make ours at home, because a lot of the commercially made kombucha brands pasteurize their fermented tea beverages, destroying much of the good bacteria.

If you don’t brew kombucha at home, now is the perfect excuse to begin. Read how here. If you already brew kombucha at home, let’s get this party started!

Here’s what you’ll need:

Mix the sugar and dry spices together in a small bowl, and then divide the mixture up evenly into your jars. Divvy up the grated ginger the same way.

Dispense your first-ferment kombucha into the jars and cap tightly.

Leave the jars at room temperature for 3-4 more days for the second ferment. This is the part that makes the drink fizzy. Taste your ‘booch periodically to make sure you’re getting the flavor profile you want. The longer it sits, the more vinegary it will become.

Once you like the taste, strain it, return it to the bottle and stick in the refrigerator.