Infuse your autumn with some delicious and festive pumpkin kombucha. With tons of probiotics and a light sparkle, this drink is a delightful brew with an earthy pumpkin spice flavor.
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Real Pumpkin Spice
I’m not going to lie. I love pumpkin spice. As basic and overdone as it may be these days, it’s still dang good! I’m not a fan of the overly sugared treats dressed up as pumpkin spice, though.
I’m into real pumpkin and real spices. I’ll take a new healthy twist on a pumpkin spice recipe any day! The earthy flavor of the squash and warming spices are all I need to feel cozy in the fall.
Every autumn, I make healthy twists on pumpkin butter, pumpkin granola, and pumpkin leather roll-ups. However, by mid-October, I like to feel my maximum witch energy, which obviously requires a brew!
So, brew we will with this pumpkin kombucha recipe. It uses real pumpkin or canned if that floats your boat. The most popular pumpkin to use as puree is a sugar pie pumpkin.
You can use any edible pumpkin or squash for this recipe, just roast and puree it. You could use a kabocha squash and make kabocha kombucha!
It will be tasty, earthy, and warmly spiced no matter what winter squash you use. Pumpkin does turn out with a lovely orange color and a light sparkling fizz, though, which makes me feel extra witchy. So that’s what I used here.
SCOBY Magic
You don’t need a SCOBY (Symbiotic Colony of Bacteria and Yeast) for this brew since it’s a second fermentation.
SCOBYs are basically my best friends, as they are alive with super powerful and healthy bacteria that promote optimum gut health. They are used to power the original kombucha brew in this recipe, made with either black tea or green tea.
The original kombucha brew sans SCOBY will still have strings and bits of live bacteria in it, which will get the second fermentation fizzed and probiotic-rich.
It might seem counterintuitive to gut health to use any sweetener, but it’s necessary to fuel the fermentation. In this case it’s maple syrup. The bacteria metabolizes the sugars in it, and in turn produces bubbles!
Pumpkin (or other squash) kombucha turns out lightly fizzy and is perfect for sipping on Halloween!
Pumpkin Kombucha Recipe
This second fermentation is easy to make with just a few ingredients. It makes about six 16-18 oz bottles. I like to use flip-top bottles because it makes checking the fermentation super easy.
Ingredients
Fermented kombucha: Use some first fermented kombucha from either black tea or green tea.
Pumpkin puree: Either fresh or canned will work. Or substitute it with any other winter squash puree.
Pure maple syrup: To fuel the fermentation, some type of sugar must go in it. I like to use real maple syrup for the flavor, but it’s okay to substitute with honey or regular sugar.
Ground cinnamon: For the autumn warmth!
Pumpkin Kombucha Second Fermentation
First, add the raw original brew kombucha into a large jar.
Then, add the pumpkin puree.
Next, add the maple syrup and ground cinnamon into the jar.
Use a long-handled spoon to stir it well.
Use a funnel to pour the mixture into swing-top bottles.
Close the bottle tops and store them in a room out of direct sunlight to go through the second fermentation process.
This mixture will separate, so I recommend turning the bottles upside down 1-2 times daily to mix.
Check bottles daily for carbonation. When desired carbonation is reached, place the bottles in the refrigerator to chill before enjoying.
In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. I recommend checking your bottles daily until you get familiar with the process and how long it takes in your situation.
Once a bottle is fermented, move it to the refrigerator to slow the process. This will keep the kombucha from exploding under pressure. No one wants that kind of scare!
Note: You can skip the second fermentation process and refrigerate immediately.
Enjoy Your Witch’s Brew!
This kombucha is lightly bubbly, perfect for a chilly autumn night! With the warm cinnamon and pumpkin flavor, you really can’t go wrong pairing it with any fall-flavored treat.
I recommend enjoying this pumpkin kombucha with these no-bake pumpkin coconut cups. Both have the perfect pumpkin spice flavor without too much sweetness and are lovely while passing out candy!
While it’s hardly alcoholic, I like to have kombucha in a wine glass with a charcuterie board. If you do, too, try this Halloween charcuterie board and add pickled pumpkin for a perfect pairing!
More Kombucha Flavors
- Apple Ginger Kombucha
- Elderberry Kombucha
- Blackberry Kombucha
- Blueberry Kombucha
- Lavender Kombucha
- Watermelon Kombucha
- Cranberry Kombucha
Pumpkin Kombucha: Second Ferment
Equipment
- One Gallon Glass Wide Mouth Jar or Large Glass Pitcher
Ingredients
- 12 cups fermented kombucha
- 1 ¼ cups pumpkin puree fresh or canned
- ¾ cup pure maple syrup
- 1 ½ teaspoon ground cinnamon
Instructions
- Add the raw kombucha, pumpkin puree, maple syrup, and ground cinnamon to a glass pitcher or large mason jar. Stir well.
- Use a funnel to pour the mixture into swing top bottles. Close the tops and store in a room out of direct sunlight to go through the second fermentation process. Check bottles daily for carbonation. When desired carbonation is reached, place the bottles in the refrigerator to chill before enjoying.
- You can skip the second fermentation process altogether and refrigerate right away.
Notes
- Either black tea kombucha or green tea kombucha can be used.
- Honey or regular sugar can be used instead of maple syrup if you prefer.
- This mixture will separate, so I recommend turning the bottles upside down 1-2 times each day to mix.
- This kombucha won’t get as fizzy as a fruity flavor, but it does have a nice, light sparkle.
- In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. I recommend checking your bottles daily until you get familiar with the process and how long it takes in your situation. Refrigeration slows the process, keeping the kombucha from exploding under pressure.
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