Candy Cane Kombucha
Servings: 8 cups
This Candy Cane Kombucha recipe is festive, fun, and super easy! The perfect brew for serving at the holidays (or for using all those leftover candy canes!)
Print
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 2 candy canes
- Optional: 1 to 2 tsp unsweetened cocoa powder or cacao nibs
Instructions
- Bottle: Evenly distribute kombucha into fermentation bottles*, leaving 1 to 2 inches free at the top. Break candy canes into pieces (about an inch long), then drop pieces into the bottles. Optionally add cocoa. Seal shut.
- 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 before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Notes
*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
For a fresh mint flavor, try using fresh mint leaves like we do in this Mojito Kombucha!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition
Serving: 1cup (depends on fermentation length) | Calories: 49kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Sodium: 12mg | Fiber: 2g | Sugar: 4g