Orange Creamsicle Kombucha

With sweet orange juice and fragrant vanilla, this Orange Creamsicle Kombucha is a treat! Try it in your next batch of home brewed kombucha (and be prepared to pop open a bottle of sunshine).

I once went through a Sunkist phase (back when I was hopelessly addicted to diet sodas), downing a few Diet Sunkists per day. Had I only known the deliciousness that is orange kombucha, I would have kicked the habit sooner!

But this isn’t just plain ole orange kombucha. This is orange vanilla kombucha. Or as I call it…Creamsicle Kombucha!

With just two simple ingredients, your home brewed kombucha can be transformed into a summertime nostalgic glass of sunshine!

There are two main fermentation phases when making your own kombucha:

1. First Fermentation: Transforms sweet tea into tart and tasty kombucha (see our guide to homemade kombucha here).
2. Second Fermentation: Carbonates the kombucha by adding flavor and sugars (like orange juice) and bottling it.

In order to make this Orange Creamsicle Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!

Ingredients for this Orange Creamsicle Kombucha

• Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
• Orange Juice: Fresh or store bought orange juice both work here. This will provide the sugars for the bacteria and yeast to feed on, creating fizzy carbonation!
• Vanilla: We’ll use vanilla extract here, but you can use vanilla beans if you want a more intense vanilla flavor.

How to make this orange vanilla kombucha

Making your own orange flavored kombucha is super simple and goes something like this:

1. Bottle: Evenly distribute orange juice and vanilla into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
2. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
3. Enjoy: Chill in the fridge before serving, optionally straining out the fibers and yeast.