Kombucha with a second ferment using cherries and vanilla. It’s an excellent replacement for Cherry Vanilla Coke but with all real ingredients.
In your quart mason jar (or upcycled glass jar), add cherries and vanilla. Pour kombucha over them right up to the rim of the jar. Cover tightly to build up carbonation. The cherries cause it too carbonate pretty fast so to avoid an exploding jar (it can happen), you might want to burp it once or twice a day. Let it set for about 2 days then strain off the fruit and transfer to flip top bottles. I love these bottles! You can either drink right away or let set for another day to rebuild carbonation. Move to the fridge to stop yeast and bacteria activity or drink up! Kombucha doesn’t last long in our house. I keep my kombucha on the counter in a cooler part of the kitchen because it seems to lose carbonation once you refrigerate it.
Learn how to brew kombucha by visiting my blog on the link above.
The best way I know to get more bang for your buck with kombucha and kefir in one delicious dessert. The kombucha make the kefir ice cream bubble just like a real float. You get the benefits of many good bacterias and the liver cleansing benefits of kombucha.
Vanilla Kefir Ice Cream
1 cup plain kefir ( This also works great with Vanilla Lifeway Kefir )
2 1/2 cups milk
2 whole eggs
2 1/2 tsp vanilla
7 packages of stevia
Place all of these items in a blender and blend for about 1 minute. Pour this mixture into your ice cream freezer. Freeze according to manufacturers instruction on your ice cream maker.
Pour about 4 ounces of any flavor kombucha into a glass. Top with scoops of vanilla kefir ice cream and enjoy. Be careful when adding ice cream that it doesn’t over flow. It is foaming and bubbly. Soooo Good!!
This is quite delicious and super bubbly. Using the kombucha mushroom it makes coffee more alkaline and also helps reduce the caffeine. It also has the benefits of being probiotic.
You can cut this recipe in half for a smaller batch)
I make 3 Quarts of organic PLAIN coffee and add 1 cup of sugar as soon as it’s done. (This is the same recipe as when you are making regular Kombucha except you make Coffee instead of Tea)
Stir until the sugar is dissolved.
Once cooled, add 1 Cup of plain Kombucha and 1 of your extra Scoby’s. (When you make your second batch, you can use 1 cup of the Kombucha Coffee instead of the original Kombucha).
I think that the Kombucha Coffee ferments faster than the normal 6-14 days for plain Kombucha. But others think it takes longer. I only ferment mine for 3 days.So keep taste testing it until the sugar has been eaten out.
Check it often this drink gets really carbonated and even ferments in the fridge after it is done.
Enjoy this darker delightful version of Kombucha!