Blackberry Vanilla Kombucha

Looking for a fresh new flavor to try on your homemade kombucha? This Blackberry Vanilla Kombucha is like pie in kombucha form, with juicy berries and flavorful vanilla!

I’m all for the tart kombucha flavors. The Lemons and Raspberries and Mint Lime Mojitos. But the kombucha flavors that I adore? The kombucha flavors that taste like pie.

And as it turns out, it doesn’t take much to transform kombucha into a deliciously sweet, cream soda-esque pie flavor. You really just need one simple ingredient…vanilla!

We did it with this Vanilla Peach Kombucha, and this Orange Creamsicle Kombucha and this Cherry Pie Kombucha. Next up, blackberries!

There are two fermentation phases when making kombucha:

1. First Fermentation: This is when you transform sweet tea into tart and tasty kombucha (see our guide to homemade kombucha here).
2. Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like blackberries) and bottling it.

In order to make this Blackberry Vanilla Kombucha, you need to have completed the first fermentation and have some kombucha ready to be carbonated!

Blackberry Vanilla Kombucha Ingredients

• Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
• Blackberries: Use either fresh or frozen blackberries here. You can also sub your other favorite berries, like strawberries, raspberries, or even cherries.
• Sugar: Just a tablespoon of sugar will provide more sugar for bacteria and yeast to feed on, creating even more carbonation and fizz (while offsetting the sourness of the blackberries).
• Vanilla: We’ll use vanilla extract here, but you can use vanilla beans if you want a more intense vanilla flavor.

How to make berry kombucha

When making kombucha with berries, I like to cook down the berries a bit to deepen the sweetness and flavor. It does require a little more hands-on time than most kombucha flavors, but it’s worth it in the end!

1. Cook the berries: Heat berries, water, and sugar in a saucepan until the berries burst and begin to breakdown. This creates a deeper flavor but makes it easier for the kombucha to “eat up” the blackberry sugars. Let the mixture cool (speed this up by setting the pot in a sink full of cold water).
2. Bottle: Evenly distribute berries and vanilla into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
4. Enjoy: Chill in the fridge before serving, optionally straining out the fruit fibers.

Pro-Tip: Use this flavor to make kombucha popsicles!