Fall Chai Spice Kombucha
Autumn is in the air and it's the perfect time to enjoy some of your favorite fall spices with this delicious Chai Kombucha recipe. Originating in India, chai is a special mix of herbs and spices combined with black tea and is a delightful way to flavor your kombucha as the temperatures begin to drop. In addition to containing gut-healthy probiotics, kombucha detoxifies your body as well as contains immune and energy boosting properties [https://www.ncbi.nlm.nih.gov/pubmed/24192111]. SCOBYs, also known as Symbiotic Cultures of Bacteria and Yeast can be purchased at most health food stores or online. Any good quality chai tea can be used for this easy recipe that's as pleasant to share as it is to enjoy on your own.
2 Masala Chai tea bags (I used this one)
1/2 cup starter kombucha or white vinegar
1 kombucha SCOBY (Available on Amazon)
1/2 cup raw sugar
1/2 gallon of hot water
Yields: 1/2 gallon of kombucha, approximately 8 one-cup servings
1. Add tea bags to hot water. Stir in raw sugar until dissolved and allow the tea to completely cool.
2. Remove tea bags and add tea to starter kombucha (or white vinegar) and SCOBY inside a clean, sterilized half gallon mason jar.
3. Cover the top of the mason jar with a towel or coffee filter secured with a rubber band and sit in a cool spot out of direct sunlight.
4. Start tasting the kombucha after seven days to see if it's fermented enough to your personal taste. You can let it ferment for up to 30 days.
Note: If a new SCOBY forms in your kombucha, remove before serving. It can be used to make another batch!
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