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Chai Spiced Latte Kombucha Recipe

Chai Spiced Latte Kombucha Recipe

This chai spiced latte Kombucha recipe is for 1 gallon ofKombucha. 1 gallon of Kombucha is enough to fill six 16 oz. fermentationbottles.
If you have less or more Kombucha required in this recipe,adjust the amount of the ingredients accordingly.
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 6

Equipment

  • 1 Homebrewing kit This is for 1st fermentation
  • 1 Heating mat This is for 1st fermentation
  • 1 Boochsleeve This is for 1st fermentation
  • 1 Bottlebrush kit To clean your bottles
  • 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
  • 1 Funnel For the 2nd fermentation process
  • 1 Mesh strain colander For the 2nd fermentation process
  • 1 PBW cleaner To clean your bottles

Ingredients
  

  • 1 gal 1-gallon Kombucha
  • 6 Whole cloves ($0.94 per oz.)
  • 6 Allspice berries ($2 per oz.)
  • 1 1/2 tsp Cinnamon powder ($0.51 per oz.)
  • 3 tbsp Freshly grated ginger ($7.95 per lb.)
  • 1 1/2 tsp Vanilla extract ($4.99 per fl oz.)

Instructions
 

  • Clean your bottles
     Dilute the PBW cleaner according to the productinstructions. Next, take your bottlebrush kit then scrub your fermentationbottles with your diluted cleaner. Finally, rinse the bottles and let thebottles dry before adding any ingredients.
  • Prepare your ingredients
    Mix all your dry spices in a small bowl and divide the spicemix into six portions. The vanilla and ginger will be added later when thespices are already in the bottle. Since we are using 1 ½ tsp vanilla and 3tbsp. of ginger in this recipe, one portion of these ingredients should beequal to ¼ tsp. and ½ tbsp respectively.
  • Add one portion of flavoring into each bottle
    Using a funnel, add one portion of your mixed spiceflavoring to each bottle before adding the vanilla and grated ginger.
  • Fill the bottles with Kombucha liquid
    Slowly pour the Kombucha liquid into the bottles whilemaking sure that you leave about ½ to 1 inch of headspace to achieve goodc arbonation. If you want, you may opt to strain the excess yeast of theKombucha liquid using a mesh strain colander or a smaller sieve beforebottling.
    After filling the bottles, slightly shake the Kombucha toincorporate the ingredients. At last, set aside the remaining Kombucha liquidand use it as a starter tea for your next Kombucha batches.
  • Ferment
    Shut your bottles completely making sure that there are noopenings where carbon dioxide can escape. Allow the Kombucha to ferment in afermentation station that has room temperature between 60℉to 85℉.If you are fermenting your Kombucha in a relatively cold place, you may use aheating mat to keep the temperature warm.
    Fermentation may take from 3 to 14 days depending on thecarbonation and your preferred taste. Take note that the longer you let yourKombucha ferment, the stronger it will taste.
  • Store your finished Kombucha in the refrigerator
    Start tasting your Kombucha after three days offermentation. If the taste is already strong enough for you, keep the bottledKombuchas in the refrigerator. The cold temperature in the refrigerator inhibitsfermentation and preserves the taste.
  • Serve and enjoy
    Bottled Kombuchas tend to have floating residues from theyeast and the flavorings used. These residues are safe to eat but if you feeluncomfortable drinking them, you may strain the Kombucha liquid first beforeserving.
Keyword chai, Chai Spiced Latte Kombucha Recipe, kombucha
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