Apple Cinnamon Flavoring
- ¼ - ½ medium sized apple, diced (Granny Smith Apples Recommended) Appleor 3 – 4 Tablespoons of apple juice
- ½ tsp Cinnamonground OR whole cinnamon sticks
- 2 cups Kombuchataken from the basic recipe
Kombucha is a wonderful drink all on its own but if you want to add flavor to it, then try an apple cinnamon flavor infusion — a wonderfully tasty and incredibly easy-to-make Kombucha Recipe.
You already know that apples are good for you, but there’s a serious wallop of health found in cinnamon too. For example, cinnamon can help to lower those bad cholesterol levels and it possesses antiviral, anti-fungal, and antibacterial properties. Adding in cinnamon will increase the overall health benefits of your ‘buch.’
Make sure that you are using organic cinnamon whenever it’s possible.
This flavoring recipe will taste a lot like apple cider with a hint more of sweetness. So if you can’t seem to make it to the orchard in the fall to buy you a jug of fresh apple cider, just add this recipe to your basic kombucha recipe and enjoy.
Use fresh apples whenever possible but if you just have apple juice on hand, that will work too.
Basic Kombucha Recipe
There are two fermentation steps to this recipe, the first is the basic kombucha recipe and the second is when you add the flavoring or the carbonation process if no flavoring is added. Here’s the basic first fermentation recipe. Once you have the first ferment (the pre-step), you can then make the flavoring and do the second ferment.
Equipment for Basic Fermentation
- 1 stock pot
- 1 gallon sized glass jar
- Coffee filters or paper towel
- Rubber band
- 6 plastic soda bottles that have been rinsed out and sterilized
Ingredients for Basic Fermentation
- 3 ½ quarts of water
- 1 cup of sugar, white and refined
- 2 cups of starter tea
- 1 Scoby
- 6 tea bags, green tea or black tea can be used. You can also use 2 tablespoons of loose tea if you prefer. Don’t use teas that contain oils in them.
The First fermentation
You will need to gather up your equipment, provide yourself with a clean work-space and get ready to make your Kombucha. Boil the water, add the tea bags, let it brew and then stir in the sugar well before transferring it over to the glass jar and adding your SCOBY and two cups of Kombucha from a previous brew. Then it will be sealed with a paper towel or a couple of coffee filters over the lid and secured with a rubber band. It’s important that you place the kombucha in a dark place with no direct sunlight.
Pre-Step: Make Kombucha First Ferment
Step 1: Clean your work area ( 5 minutes)
You want to have a clean surface to work on so you don't mix the bad bacteria with the good bacteria found in your Scoby.
Step 2: Boil the Water (10 minutes to 1 hour)
Bring the water to a boil and then remove from the heat and add the tea bags or loose tea to the boiling water. Allow to brew for a minimum of ten minutes but remember, the longer it brews, the stronger it will be. An hour is good if you have that long.
Step 3: Putting it all together (5 minutes)
Now that the tea has brewed and the water is cooled down to room temperature, you are ready to add the sugar. Remove the tea bags and stir in the sugar, stirring until it is completely dissolved.
Step 4: Fermentation Process (5 minutes)
Pour the tea mixture into the gallon sized glass jar. Add the starter tea to the mixture and stir it one more time. Next, add the scoby to the jar carefully and with clean hands. Place the coffee filters or paper towels over the mouth of the jar and secure it with a rubber band.
Step 5: Fermenting (7 days)
This fermentation process takes about seven days to complete. On the seventh day, take a taste of your kombucha. You should taste an equal balance of both sweet and tart when it is complete.
Preparing the Ingredients
Pour the Kombucha into Bottles
Remove the paper towels or coffee filters from the kombucha. Pour the kombucha into the empty and cleaned soda bottles using a funnel. Leave about ½ inch from the top of the bottle.
Prepare Apple Cinamon Flavoring
Take the two cups of Kombucha and mix in the diced apples (or organic apple juice). For apples, we recommend Granny Smith for the tarty-sweet taste they imbue into your Kombucha. If you want a sweater Kombucha, opt for another species of Kombucha.
However, we feel Granny Smith, combined with raw cinnamon sticks, imbues the best flavor.
Stir in the cinnamon powder.
If you really want a flavor boost, you can opt for natural cinnamon sticks, either throwing them in whole or dicing them up and adding them to the mix.
Add the flavoring
The second fermentation process
Place the bottles in a dark place for about three days. This will be the second fermentation process.
If you use plastic bottles, you will know when this fermentation process is complete when the bottles are rock solid if you try to squeeze them on the sides.
You may want to filter the final product to remove the apple pieces and cinnamon grains / sticks from the Kombucha.
If you use glass bottles, you will need to make sure you burp the bottles every day or two to prevent an explosion.
Adding fresh fruit can speed up the freshness of the basic kombucha so store the flavored kombucha in the refrigerator until you are ready to drink it.