Are you ready for a autumn treat? I’ve been tossing this idea around with my ferment buddy Elizabeth since this summer. I love Starbucks’ Pumpkin Pie Spiced Latte. Yeah, yeah, it’s bad for me, blah blah blah, I know, which is why I’m trying to make variations of it myself. I actually caved a couple weeks ago and purchased one only to find out I don’t like them anymore. Too sweet, too fake tasting. Truthfully, I was a little sad but a little relieved because I no longer crave them. Anyway…
In this recipe, I used fresh roasted pumpkin puree but you can easily sub in canned pumpkin. I just can’t promise it will be as awesome. Whole spices seem to work best in kombucha so use them if you can but again, I’m sure subbing ground spices would be fine.
Pumpkin Pie Kombucha
- 2 quarts brewed kombucha (recipe here: http://www.picklemetoo.com/kombucha-tea-recipe)
- 1/4 cup pumpkin puree
- 1 cinnamon stick
- 3 cloves
- pinch of nutmeg
- 1″ knob of ginger, sliced
Combine everything in an airtight jar (or as airtight as you can). A 2L fido works great. Let steep for at least 24 hours to 48 hours. Strain out cinnamon stick, cloves and nutmeg and either store in the fido or transfer to smaller swing top bottles or capped beer bottles. I usually leave the flavored kombucha out for another day or two to build carbonation.
To make mine extra fizzy, I add 1/4 tsp of sugar to each 12 oz beer bottle, cap and let set for 1-2 days in a warmish location. Refrigerate until ready to drink.
The pumpkin puree will settle to the bottom so just swirl it up before serving. Don’t shake or you could have a volcano on your hands.