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.
Cream Soda Kombucha
- 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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11 thoughts on “Cream Soda Kombucha”
My Costco Vanilla extract says it is 35% alcohol. Will this kill the bacteria in the second ferment?
It should be fine! Most vanilla extract is high alcohol.
Could you use part of a vanilla bean instead of the vanilla extract?
Yep, that should work!
Can I use coconut sugar in place of the brown sugar or the molasses in the cream soda kombucha?
Hi Kari! Here’s our article on the best sugar for kombucha 😀
Wonderful!!! One of my favorites!
Does each bottle get the 2 tablespoons of sugar and 1 tablespoon of vanilla?
No this is for the entire batch (1/2 gallon). You’ll just divide the sugar and vanilla evenly into each bottle 🙂
Hi, is the purpose of the 2nd fermentation to add fruit juice etc or is it necessary. Can one drink from the first fermentation without going to the second.
Hi Bea! The purpose of the second ferm is for flavor and carbonation, but it’s totally optional. You can drink the kombucha after the first fermentation and get many of the same health benefits.