Coffee Chai Kombucha *Recipe*
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Wow, do we have a recipe for you, and right in time for The Holidays! Our talented
member
has graciously offered us her delicious and incredibly healthy Coffee Chai Kombucha recipe.
This brew is bound to be a crowd pleaser at a time when many of us will need to counteract the joyful indulgences of the season- especially when we are in between cleanses.
The Benefits of Kombucha are endless: a bountiful amount of gut and immune- supportive probiotics, wonderful for kidney and skin health.... I can go on and on about how important
Kombucha is for overall health
!
Additionally,
coffee is also really good for you
when consumed in moderation and you choose a free trade Arabica bean (low acidity) that is GMO free and Organic. This makes this elixir a must-have in your healthy-home arsenal!
We are certain you will enjoy the process of creating your own home-brewed Kombucha as much as we did!
THE INGREDIENTS- Level 4
1 gallon of water
5 black chai tea bags
Handful or so of coffee beans
1 cup raw sugar
1 cup kombucha starter liquid
1 scoby or Mother Culture
1 gallon (or larger) glass container
Muslin cloth, nut mylk bag, or stocking material
THE PREP
Bring water to a boil. Turn off heat and add tea bags. Let them steep for 3-5 minutes. While they steep grind your coffee grounds and place the grounds in a nut bag. Steep the nut bag in the hot water for 3-5 minutes. Remove tea and coffee when finished steeping.
Add your cup of sugar and mix in thoroughly.
Let it completely cool.
Transfer your liquid into a gallon (or larger) glass container.
Add one cup of your kombucha starter liquid (this can be a cup of another kombucha that you have bought from the store or from a prior batch. If store bought, I recommend using a plain/original flavour, a chai flavour or the coffee flavor that is made by another kombucha company).
Add your scoby or mother culture.
Cover the top of your jar or container with the muslin cloth and secure with rubber bands, or slide on your panty hose material.
Wait a week and check your kombucha during the week to make sure no bugs have gotten inside. You should have a complete beverage by at least 2 weeks.
*****To carbonate the kombucha, pour the liquid into other seal tight bottles and let ferment a couple more days.
****Store your scobies for future use or share them with friends!
lily
A bit about the creator of this recipe:
is a creator in many realms. She is an artist, metalsmith jeweler, weaver, dancer, teacher, farmer/gardener, landscaper and loves to create and experiment in the kitchen. She enjoys picking up new skills and sharing skills with others. She is multi-talented and is always eager to play and explore more! She currently lives in Long Beach, CA, and teaches garden education to elementary school students in Palos Verdes with the nonprofit, Palos Verdes School Gardens. She also works locally with a California native landscaping design and installation business, Earth Steward Ecology. Additionally, Lily runs her own jewelry business,
, on the side where she has just added wall hanging weavings to her inventory. Feel free to contact her at
!
Hope you enJOY
!
Yve