Cherry Vanilla Coke, move over! Meet Cherry Vanilla Kombucha. This is for you sweet husband. I’m hoping this combination will make him a kombucha fan. He thinks it’s ok but isn’t particularly smitten with it. Now Cherry Vanilla Coke, he adores. He will go out of his way to go to a store he knows always carries it. To his credit, he has made a concerted effort to avoid soda but I know he caves for a Cherry Vanilla Coke occasionally. I think it tastes better than Coke without the HFCS and artificial flavors. And it’s good for you! Score!
I’ll be honest, soda is a weakness of mine. And my favorite is the worst of the worst, Mountain Dew. I haven’t had a soda many months and the last one I had was because there was nothing else to drink. I’m pleased to say I only took a sip and found it too sweet to finish. Is soda a weakness of yours? I’ve heard many people beat the soda habit with kombucha or water kefir. What finally convinced me was watching Sugar: The Bitter Truth. I did watch the long version but am thankful for Sean from Underground Wellness’s “Short Version”. This scared me into shunning sugar forever.
Enough about sugar. On to the Cherry Vanilla Kombucha!
Cherry Vanilla Kombucha
- Small handful of dried cherries (fresh or frozen would work too)
- 1/2 tsp vanilla powder or 1 tsp vanilla extract
- 1 quart kombucha already brewed (recipe here: http://www.picklemetoo.com/kombucha-tea-recipe)
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.
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