This Cream Soda Kombucha is a deliciously sweet, vanilla flavored kombucha that tastes just like the classic cream soda of childhood!
Strap in, friends, because our kombucha is headed to flavor town. We’re talking old school ice cream parlor flavor town!
That’s right, Cream Soda Kombucha is happening and all I can say is I am here for it.
With a heavy handed lug of good quality vanilla extract and some brown sugar, you can transform your next batch of kombucha into a nostalgic bottle of cream soda.
There are two main fermentation phases when making kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like vanilla and sugar!) and bottling it.
You will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated to make this Cream Soda Kombucha.
Cream Soda Kombucha Ingredients
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). I used black tea kombucha here, but green tea would also be great!
- Vanilla Extract: Aim for a good quality vanilla extract. Vanilla is the main flavor of the kombucha and poor quality (or artificial) flavors will shine through.
- Brown Sugar: For ease of finding ingredients, we’re using light brown sugar for this flavor. If you can find it, black-strap molasses works marvelously!
How to make cream soda kombucha
This is one of the easier kombucha flavors to make. Just throw everything into fermentation bottles and seal shut! No chopping or blending required 💪
- Bottle: Evenly distribute kombucha into fermentation bottles, leaving 1 to 2 inches free at the top. Evenly divide vanilla extract and brown sugar (or molasses) into bottles, then shake to distribute. Seal tightly.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out ooglies or fibers.
- ½ gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
- 2 Tbsp light brown sugar (can sub equal amount black-strap molasses)
- 1 Tbsp vanilla extract (15 mL)
- Bottle: Evenly distribute kombucha into fermentation bottles, leaving 1 to 2 inches free at the top. Evenly divide and brown sugar (or molasses) and vanilla extract into bottles, then shake to distribute. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining. Can be stored in the fridge, tightly sealed, for several weeks.
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Serving Size:1 cup (depends on fermentation length)
Amount Per Serving: Calories: 49 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 12mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 3g