October 16, 2013 in Kombucha
It’s that time of year again, the time when we all try to cram pumpkin into everything coming from our kitchen. From soup to lattes to dessert, it’s just about everywhere.
If you’re into cultured foods, there are a host of ways to incorporate pumpkin into your deliciously cultured foods. Here are just a few ideas:
Cultured Dairy Pumpkin Smoothie. This creamy, dreamy smoothie combines rich cultured dairy with pumpkin and spice for a yummy treat.
Sourdough Pumpkin Pancakes. A perfect fall breakfast topped with cultured butter and the sweetener of your choice.
Raw and Cultured Pumpkin Cheesecake. Creamy, spicy, rich, and delicious is the only way to describe this decadent and probiotic-rich treat.
And if it’s kombucha you’d like to flavor with pumpkin spice, then read ahead…
Note: The sugar in this recipe is used to give the kombucha some fuel to create the carbonation desirable with a second fermentation. Because there is no fruit or juice in this recipe the sugar is necessary. You may switch it out for maple syrup or honey if desired.
Pumpkin Spice Kombucha
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon fresh ginger
- 1 teaspoon sugar
- Enough kombucha to fill a 16-ounce vessel
- Add the spices, ginger, and sugar to your 16-ounce vessel.
- Fill with kombucha, leaving about 1/2 inch of headspace, depending on the shape of the container.
- Cap tightly and shake gently to dissolve sugar and spices. Allow to culture 3 to 7 days or until kombucha is carbonated to your liking.
- Move bottles to refrigeration for storage.
- When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
- Strain kombucha through a small strainer in order to remove ginger and any clumps of spice. Serve cold.