orange spice kombucha
A wonderful holiday and winter kombucha that can be enjoyed warm or cold. Use as an alternative to apple cider.
Note: This tea supports robust SCOBY growth. However, the SCOBY will retain orange spice flavoring for multiple brewing cycles even after it is returned to plain tea. For this reason, I recommend using an extra SCOBY to make this kombucha. Extend fermentation for a flavorful vinegar. I use this vinegar in my orange spice kombucha apple pie.
- 1 gallon water
- 2/3 cup organic cane sugar
- 1 1/2 oz organic orange spice tea blend
- 1 SCOBY and 1 cup starter tea
- Sanitize a 1 gallon brewing vessel, strainer, and a large pitcher.
- Add water to a large pot and heat until almost boiling. Remove from heat at the point where small bubbles are beginning to form in the bottom of the pot.
- Add the cane sugar in small amounts, stirring constantly. Avoid letting the sugar clump on the bottom of the pot.
- Once the sugar has completely dissolved, add the tea. Steep for 4 minutes, stirring once halfway through.
- Poor tea through the strainer into the pitcher to remove tea leaves. Cover the pitcher and allow the tea to cool to room temperature.
- Transfer to brewing vessel. Add SCOBY and starter tea. Cover and place in a warm, dark spot and leave undisturbed for 7 days. Starting on day 7, taste kombucha every day or every other day until the desired flavor balance is achieved.
- If making a vinegar, allow fermentation to proceed for 15-20 days.