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Cinnamon Apple Chai Kombucha Recipe

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3.9 from 8 reviews

This Cinnamon Apple Chai Kombucha recipe combines the refreshing tang of naturally fermented kombucha with warm chai spices and crisp gala apples. Brewed with black tea and sweetened for fermentation, this drink is infused with cinnamon, cloves, cardamom, ginger, and black peppercorns to create a complex, flavorful probiotic beverage perfect for a nourishing, homemade treat.

Ingredients

Tea Base

  • 8 black tea bags
  • 1 cup sugar
  • 1 gallon boiling water
  • 1 SCOBY (symbiotic culture of bacteria and yeast)

Flavorings and Spices

  • 2 gala apples, sliced
  • 2 whole cinnamon sticks
  • 6 whole cloves
  • 4 crushed cardamom pods
  • 1 teaspoon ground ginger
  • 1 teaspoon whole black peppercorns

Instructions

  1. Brew the Tea Base: Combine 8 black tea bags, 1 cup sugar, and 1 gallon of boiling water in a large container. Stir to dissolve the sugar fully and allow the tea to steep.
  2. Cool the Tea: Let the brewed tea cool down to room temperature, which takes about 2 hours. This step ensures the SCOBY isn't harmed by heat.
  3. Remove Tea Bags: Take out the tea bags and discard them once the tea has cooled.
  4. Combine Tea and SCOBY: Pour the cooled tea into a clean, sanitized glass jar and gently add the SCOBY to the tea.
  5. Cover and Secure: Cover the jar with a clean cloth or coffee filter and secure it with a rubber band to keep out contaminants while allowing airflow.
  6. Primary Fermentation: Place the jar in a warm, dark location to ferment for 7-10 days. Taste periodically and stop fermentation when the kombucha is both tart and slightly sweet according to your preference.
  7. Remove SCOBY: Carefully take out the SCOBY and set it aside on a clean plate.
  8. Strain Kombucha: Strain the fermented kombucha into two sanitized 1-quart glass jars, leaving about 2 inches of headspace.
  9. Add Flavorings: Distribute the sliced gala apples, cinnamon sticks, cloves, crushed cardamom pods, ground ginger, and black peppercorns evenly between the two jars.
  10. Secondary Fermentation for Flavor Infusion: Seal the jars tightly and allow the kombucha to ferment for an additional 3-5 days at room temperature to infuse the flavors. Taste regularly to monitor flavor development.
  11. Strain Out Solids: Once desired flavor is achieved, strain out the apples and spices from the kombucha.
  12. Bottle for Carbonation: Pour the flavored kombucha into glass bottles, leaving about 1 inch of headspace in each bottle, and seal tightly.
  13. Carbonate: Let the sealed bottles sit at room temperature for 1-3 days to carbonate, depending on your preferred fizziness.
  14. Serve and Store: Chill the kombucha before serving. Garnish with a cinnamon stick or apple slice if desired. Store leftover kombucha in the refrigerator in sealed bottles.

Notes

  • Ensure all equipment and jars are thoroughly sanitized to prevent contamination.
  • Fermentation times vary depending on room temperature and personal taste preferences.
  • The SCOBY can be reused for future batches; store it properly in sweet tea if not immediately reusing.
  • During secondary fermentation, be sure to burp the jars if pressure builds to avoid bursting glass.
  • Use organic tea and fresh ingredients for the best flavor and health benefits.

Find it online: https://recipefeastful.com/cinnamon-apple-chai-kombucha-recipe/