Carrot Cake Kombucha

     You may have clicked on this post because you are genuinely interested. However, I have a sneaking suspicion that you are mostly wondering what in the world is going on. Yes, I will be infusing the flavors of carrot cake into my kombucha. No, it is not gross or weird. Think about it... the main flavors in carrot cake are sugar, carrots (obviously), ginger, and cinnamon. Carrots, ginger and cinnamon are actually really good for you and as I got thinking, I figured out a way to incorporate those into my kombucha in a way that (I think) is amazing!

    I start off with my kombucha base. I use what is called a "continuous brew" method where I just have a pitcher that I continuously refill with sweet tea and pull from whenever I have reached my desired kombucha flavor. You can drink this plain and it is great but I believe it is more fun when you add flavor. If you want to know more about how to make plain kombucha or how to grow a SCOBYs check out this post: Growing a SCOBY

    In order to effectively add flavor to your kombucha, you have to do what is called a "second ferment". That is when you bottle up your kombucha with a bit of puree, extract, juice, etc. and seal it on your counter to carbonate. I like to leave mine for about a week before I refrigerate and then drink it but how long you leave it depends on the temperature of your home and how carbonated you want it to be.

     My favorite thing about kombucha that all of this is totally customizable. If you aren't a fan of ginger add less or none at all! If you don't like maple syrup, substitute for your favorite sweetener! I am a big believer that recipes should be modified to the way you want them rather than a rigid set of rules and kombucha is one of those things that you can do literally whatever you want with the flavor (just not in the first ferment.) This flavor consists of four major things: carrot, sweetener, ginger, and cinnamon. Its as simple as that! Mix those together, add them to your plain, bottled kombucha, and after a week or two enjoy!

    What did you think of this recipe? Questions? Comments? Concerns?