I absolutely love the holidays. I don’t really love any one specific thing about them. What I really love is the ambiance of them and the togetherness that they bring.
I try to bring out the best of the season into my home to share with my family. But that doesn’t always mean spending tons of currency. I’d rather share good company, good food and good Kombucha! In this article you’ll learn how to flavor your Kombucha in 10 festive holiday ways.
Getting Ready
If you are already a Kombucha brewer, then you already know that Kombucha is a very healthy probiotic fermented tea. If, however, you are new to this wonderful tonic, please see my post on How to Make Kombucha.
I currently use the batch method of brewing in one gallon glass jars, since I have the most control over my brew and it’s faster. When my initial brew is complete, I simply take a cup of Kombucha out of my gallon size jar (½ cup out of a ½ gallon size jar) to be used as starter liquid in my next batch. I then remove the SCOBY (Symbiotic Culture of Bacteria and Yeast) and either place it and the starter liquid in a new brew, or in a SCOBY hotel for later use. You’re jar is now ready for flavoring!
Second Fermentation
To start a second fermentation, it’s as easy as placing fresh fruit, dried fruit, fruit juice, zest, etc., in ½ gallon or 1 gallon jar full of Kombucha. (See “holiday flavor combinations” below.) There’s no need to strain the Kombucha at this point. Once your flavor has been added to each jar, cover each jar with a cloth and a rubber band or a Brewer Cap. Set the jar in a place that gets indirect sunlight, stays warm and is away from drafts.
Once you have placed your Kombucha jar in a good spot, leave it to ferment a second time for an additional 3 to 5 days. I generally brew for 5 days. Note that moving the jar will disrupt the fermentation process, so it is best to leave it undisturbed.
It is important to note that Kombucha brews optimally at a temperature of 78⁰F to 80⁰F. However, a temperature of anywhere between 75⁰F and 85⁰F will result in a good brew. If you have trouble keeping the brew at optimal temperatures, consider investing in Kombucha warmers and a good cycle timer.
You can taste the brew periodically with a straw and when it reaches your desired flavor, it is ready to harvest. Strain the spent fruit, yeast and SCOBY that have may have formed in the jar. You can throw these in the trash or compost them. There are also some unique ways you can consume your SCOBY and spent fruit, if you are adventurous. Or even better, you can give them to your chickens, if you have them. Chickens love SCOBYs and spent fruit! Then, bottle and enjoy your brew!
Holiday Flavor Combinations
I generally flavor my Kombucha brew with whatever is in season and the holiday season is no exception!
At this time of year in Colorado, there isn’t much fresh fruit growing on trees. Sure, you can get fresh or frozen fruit from the local grocery store. But it’s not grown locally, I can tell you that! We just got dumped on with over a foot of snow!
Therefore, dried fruits and juices are the go-to flavors during the holiday season, not only for their convenience, but also for their historical significance and health benefits.
Following are the 10 most festive flavor combinations I have made and they have ALL been delicious!
1. Amar Al-Dīn
Apricot
Apricots originated in China, perhaps over 4,000 years ago, and were later introduced to Europe and Armenia. In the 1700s, they were brought to North America and introduced in both Virginia and on the west coast.
Historically, apricots have been used medicinally by the Chinese to regenerate and detoxify the body. They have also been used to treat cancer, tumors, swelling, ulcers, constipation, diarrhea and even heart disease. They are a good source of vitamin A and C, potassium, calcium, iron and beta-carotene.
Since apricots are highly perishable, preserving them through drying has been used for centuries. In fact, a dried apricot drink, known as Amar Al-Dīn, was a traditional Egyptian drink served during Ramadan to mark the break from fasting. This ancient Egyptian inspired blend has a mild, sweet hint of apricot that you’re sure to love, even today.
| Amar Al-Dīn | ½ Gallon | 1 Gallon |
| Dried Apricots, Chopped | 1/4 cup | 1/2 cup |
| Honey, raw & unfiltered | 1-1/2 tsp | 1 Tbsp |
2. Cranberry
Cranberry
It is estimated that the Wampanoag People of southeastern Massachusetts have enjoyed wild cranberries for over 12,000 years. It is unclear, however, when English settlers began enjoying cranberries. Some say that the Pilgrims learned how to use cranberries from the Native Americans as early as 1620. Others say that it wasn’t until 1816 that Americans began cultivating the cranberry, after a Revolutionary War veteran discovered them growing wild in his bogs. In any event, the industry boomed in the early 1900s and cranberries soon became a staple at every Thanksgiving meal.
Cranberries are a naturally antibacterial fruit and are known for their ability to help prevent urinary tract infections (UTIs). They are also packed with fiber, vitamins C, E and K1 and are bursting with antioxidants.
Honey
Although the earliest cave paintings in Spain show records of beekeeping in 7000BC, fossils of honey bees date as far back as 150 million years! The bee often symbolized royalty and was found in Egyptian hieroglyphs.
During this time, fruit was the sweetest thing available, until honey was discovered. It is no wonder honey was considered a gift from the gods and myths spread about its immortal sweetness.
Honey was used by the Egyptians as a sweetener, a gift to the gods and as an embalming ingredient. It was used by the Romans to heal their wounds after battles. And during the 10th century, Kings and Queens of England drank fermented honey wine, known as Mead. In fact, the history of honey is as old as man himself.
Honey, in its raw state, provides a wide range of health benefits. It is full of antioxidants and has anti-inflammatory, anticancer and antibacterial properties. It contains bee pollen and bee propolis, which is sticky and aids in its use as a wound healing agent. The exact nutritional composition of the honey differs by country and environment. However, all honey contains many healthful compounds and vitamins.
Since cranberries are rather tart and sour tasting on their own, the addition of honey smooths out this tasty holiday drink that you’re sure to love.
| Cranberry | ½ Gallon | 1 Gallon |
| Dried Cranberries, Chopped | 1 Tbsp | 2 Tbsp |
| Honey, raw & unfiltered | 1-1/2 tsp | 1 Tbsp |
3. Date
Date Palm
The date palm’s roots can be traced back to a single hot desert oasis in Morocco. According to an old Arabic legend,
“After God had finished molding Man from Earth; He took the remaining material and shaped it into a date palm which he placed in the Garden of Paradise.”
Date palms were one of the first plants to be cultivated by man. Its sweet fruit has been an essential part of the diet of Mesopotamians for thousands of years. But it’s not just the fruit of the date palm that was so popular. The tree itself and its palm leaves are mentioned in the Bible and their leaves were carried as symbols of victory by kings for thousands of years. They were even used to hail Jesus during His entry into Jerusalem.
Today, date palms still play an important role in the desert regions of the Middle East. Although the majority of the dates produced in the world are still grown in the Middle East, the growing of dates has migrated to the deserts of California.
The most common varieties of dates sold are dried Medjool and Deglet Noor dates. The fruit is rich in fiber and a variety of vitamins. Studies also show that dates are anti-inflammatory and may improve brain health.
Dates are naturally sweet and, like figs, can be used in lieu of sugar to sweeten foods. Adding them to your Kombucha will add carbonation to your brew, as well as add a subtle hint of this delicious tasting fruit.
| Date | ½ Gallon | 1 Gallon |
| Dried Dates, Chopped | 2 Tbsp | 1/4 cup |
4. Desert Delight
Plums
It is unknown where the plum tree originated. However, cultivation of the plum fruit dates back to the Bronze Age. Prunes are nothing more than dried plums that are more concentrated in flavor and sugar content. Surprisingly, they have been found in Egyptian tombs located in Pyramids. The trees are native to Southern Europe and Western Asia and became most popular in the Middle Ages and during the Renaissance.
Plums, fresh and dried, are extremely nutritious. They contain lots of fiber and antioxidants, in addition to over 15 different vitamins and minerals. However, they are most well-known for their ability to aid digestion and relieve constipation.
The combination of these three dried fruits is truly a delight you won’t want to miss this holiday season. Together, they make a smooth, fruity flavor that is absolutely delicious!
| Desert Delight | ½ Gallon | 1 Gallon |
| Dried Plums (Prunes), Chopped | 1/4 cup | 1/2 cup |
| Dried Apricots, Chopped | 2 Tbsp | 1/4 cup |
| Dried Dates, Chopped | 1 Tbsp | 2 Tbsp |
5. Elderberry Ginger
Elderberry
For centuries, the Elder tree has been known as “the medicine chest of the country people,” as every single part of the plant can be used medicinally. In fact, Hippocrates, the ancient Greek known as the “father of medicine,” recognized elder’s gifts as early as 400AD.
The tree is considered sacred, even magical, and is surrounded by much enchanted folklore. Long ago in Denmark, the ancient vegetation Goddess, Hylde Moer, was thought to inhabit this sacred tree. Elder trees were planted around homes and farms and served as a shrine to the Goddess, whose protective powers could be invoked by saying prayers and making offerings to the trees.
Other folklore suggests that the tree is enchanted and is a true portal to the faerie realm. In any case, the tree was thought to have powerful magic and potent healing abilities.
Today, the elder tree is still widely used medicinally by herbalists. Although Elder bark, root-bark and leaves are not often used today, the berries and flowers are still used to treat several ailments.
The berries are rich in antioxidants, vitamins A, C and B6, as well and potassium and iron. Their claim to fame are their immune-boosting and balancing properties and are best used as a tonic syrup. They have been known to improve sinus issues, nerve pain, inflammation, chronic fatigue, allergies, constipation and even cancer. It is no wonder elderberry syrup has become so widely used to treat colds and flu-like symptoms today.
Ginger
Ginger originated in Southeast Asia over 5,000 years ago and was considered a luxury spice at the time. Its root was used to make a tonic that was used to treat common ailments.
Today, this warming spice is used to aid digestion, reduce nausea and to help fight the common cold and flu. It has powerful anti-inflammatory and antioxidant properties.
This Kombucha brew combines the health benefits of these two amazing plants. Additionally, the ginger adds carbonation during the 2nd fermentation. Not only will you love the taste of this brew, but it might just ward off a cold or flu this holiday season!
| Elderberry Ginger | ½ Gallon | 1 Gallon |
| Dried Elderberries | 1-1/2 tsp | 1 Tbsp |
| Fresh Ginger, diced | 1-1/2 tsp | 1 Tbsp |
| Lemon Zest | 1/2 tsp | 1 tsp |
| Honey, raw & unfiltered | 1-1/2 tsp | 1 Tbsp |
6. Lemon Pomegranate
Pomegranate
The pomegranate tree is native to Iran and the Himalayas in northern India. It has been cultivated for thousands of years and is mentioned in the Bible as one of the “seven kinds.” It wasn’t introduced in the United States until 1769, when Spanish settlers brought it to California.
This ancient fruit has been long revered as a symbol of health, fertility and eternal life. In fact, some believe it to be fruit of the “tree of life,” and one of the healthiest fruits on earth. It has anti-inflammatory, antiviral and antitumor properties and is a good source of vitamins A, C and E, as well as fiber. It is also high in folic acid and has three times more antioxidants than green tea.
Lemons
The first citrus trees are estimated to have appeared about eight million years ago in the Himalayans. Climate change allowed the trees to spread and evolve into different varieties of trees. The first lemon trees were found in ancient Rome, where its fruit was prized by the elite and treated as a luxury. Their elite status can be attributed to their healing properties, aroma and rarity.
Lemons, in general, are healthy in so many respects. But it is not just the meat of the fruit that is healthy. Although the peel of lemons are often discarded, these little gems are full of bioactive compounds and provide lots of health benefits, too. The peel is packed with fiber and vitamin C, as well as calcium, potassium and magnesium. It contains antioxidant compounds and antibacterial substances that were found to significantly harm and reduce the growth of antibiotic-resistant bacteria.
In this recipe, the health benefits and amazing flavors of pomegranate and lemon are combined for a refreshing and sweet flavor. It’ll be a great addition to your holiday festivities.
| Lemon Pomegranate | ½ Gallon | 1 Gallon |
| Pomegranate Juice | 6 Tbsp | 3/4 cup |
| Lemon Zest | 1/2 tsp | 1 tsp |
| Honey, raw & unfiltered | 1-1/2 tsp | 1 Tbsp |
7. Pumpkin Pie
Pumpkin
In the United States, pumpkin is a classic holiday flavor. This winter squash is native to Central America and Mexico and has been grown in North America for over 5,000 years.
Pumpkins are high in fiber and are a good source of Vitamin A, Vitamin B, potassium and iron. Pumpkins are also high in compounds, including antioxidants and beta-carotene, which promote healthy skin. In fact, studies show that carotenoids, like beta-carotene, can act as a natural sunblock.
Nutmeg
Nutmeg has long been prized for its medicinal properties and has been recommended for use in relieving headaches, fevers and even bad breath. Its history dates as far back as the 1st Century. It was once very expensive and was thought to ward off the plague. Whether this is true or not is unclear. However, it is known to cause pregnancies to self-abort, so it’s best avoided by pregnant women.
Nutmeg is rich in antioxidants and is anti-bacterial and anti-inflammatory. When combined with pumpkin and cinnamon, it creates a sweet and spicy fall flavor, fit for the holidays.
You can use canned pumpkin pie filling, plain canned pumpkin puree or homemade pumpkin puree in this recipe. Whichever you use, be sure to strain the pureed pumpkin through a cheesecloth when the second fermentation is complete.
| Pumpkin Pie | ½ Gallon | 1 Gallon |
| Pumpkin, pureed | 1/4 cup | 1/2 cup |
| Cinnamon, ground | 1/2 tsp | 1 tsp |
| Nutmeg, ground | 1/4 tsp | 1/2 tsp |
8. Raisin Cookie
Raisins
It is thought that raisins were discovered by accident around 2000BC when they were found dried on vines. Dried fruits were depicted on wall paintings in ancient times and were not only consumed, but also used as decorations in the Mediterranean. They were even used medicinally and were prescribed by ancient physicians as potions to cure everything from mushroom poisoning to old age.
Raisins are often referred to as “nature’s candy.” They are a good source of fiber, iron and potassium, as well as an exceptional source of antioxidants. And some research is even showing that raisins may have antibacterial properties, which supports their medicinal use in ancient times.
Cinnamon
Cinnamon has been used for thousands of years, dating back to Egyptian times. It used to be a rare and valuable gift, fit for kings. Today, we typically find two kinds of cinnamon, Ceylon and cassia cinnamon, which can be found in nearly every supermarket.
Cassia cinnamon is primarily produced in Indonesia and is the cheaper, most widely available of the two. Ceylon cinnamon, produced in Sri Lanka, is known as “true” cinnamon and has a milder, sweeter flavor. Whichever form you use, cinnamon is loaded with antioxidants and has powerful anti-inflammatory properties.
This blend of raisins and cinnamon is the perfect blend of sweet and spicy. Additionally, raisins contain natural, simple concentrated grape sugar that help create carbonation during the 2nd fermentation. Yum!
| Raisin Cookie | ½ Gallon | 1 Gallon |
| Dried Raisins, Chopped | 2 Tbsp | 1/4 cup |
| Cinnamon Bark Chips | 1/2 tsp | 1 tsp |
| Vanilla Extract | 1/2 tsp | 1 tsp |
9. Spiced Fig
Figs
The fig tree is native to the Middle East and northwestern Asia. It was brought to America by Spanish Missionaries in the early sixteenth century.
These easy-to-grow trees bear the fig fruit, which are one of the oldest foods to have been cultivated by humans. Historically, cooked figs were used as a natural sweetener in lieu of sugar.
Figs are not only naturally sweet, but are also full of fiber, vitamins (such as C & K) and minerals (such as potassium, calcium and magnesium). In addition, they contain many compounds that have been found to have anti-diabetic, anti-cancer and antimicrobial properties, as well as antioxidant power.
Vanilla Beans
Vanilla is the only fruit-bearing member of the orchid family. It is native to central Mexico and was once considered a precious commodity, only enjoyed by the nobility and very rich. Today, the most well-known producer of vanilla beans is Madagascar.
Vanilla beans contain antioxidants that help prevent cell and tissue breakdown. The antioxidants also stimulate natural regrowth of cells and eliminate free radicals. Additionally, the B vitamins in vanilla beans have been found to regulate body metabolism.
This Kombucha blend has a hint of spice to it. However, the vanilla and honey smooth out the flavor that you’ll certainly come to love.
| Spiced Fig | ½ Gallon | 1 Gallon |
| Dried Figs, Chopped | 2 Tbsp | 1/4 cup |
| Black Pepper | 1/4 tsp | 1/2 tsp |
| Vanilla Bean, sliced | 1/4 bean | 1/2 bean |
| Honey, raw & unfiltered | 1-1/2 tsp | 1 Tbsp |
10. Sugar Plum Flower
Lavender
Lavender is believed to have originated in the Mediterranean, Middle East and India nearly 2,500 years ago. It is part of the mint family and is known for its multiple uses. It was considered a holy herb by the ancient Greeks and was used by the Romans to scent their beds, baths, clothes and hair.
Its oil and flowers were also used medicinally to aid digestion and soothe headaches, migraines and motion sickness, as well as aid sleep and relaxation. This is still the case today. It has also been found to have antiseptic and anti-inflammatory properties.
The addition of lavender and honey to this plum recipe add a delicately sweet and elegant flavor to this Kombucha brew that will soon make it a favorite.
| Sugar Plum Flower | ½ Gallon | 1 Gallon |
| Fresh Plum, diced | 2 Tbsp | 1/4 cup |
| Dried Lavender Flowers | 1 tsp | 2 tsp |
| Honey, raw & unfiltered | 1-1/2 tsp | 1 Tbsp |
Whichever flavor you choose to make this holiday season, I hope you fall in love with ever sip you take!
How will you be flavoring your Kombucha this holiday season? Please share below.
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