Apple Cinnamon Kombucha Recipe with Cozy Fall Flavor

This Apple Cinnamon Kombucha is a harmonious blend of crisp apples, warm spices, and probiotic-rich tea that’s perfect for cozying up with during chilly weather.

Prep Time30

Cook Time3

Total Time3 30

Course: Drinks

Cuisine: American

Keyword: beverage recipe, drink recipe, fermented recipe

Servings: Servings

Calories: 65kcal

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Kitchen Essentials

Capped Bottle

Canning funnel

Quart Jar

Ingredients

2 Cups Apple Juice or fresh-pressed apple cider
1 Cinnamon Stick or ½ teaspoon ground cinnamon
2 Whole Cloves
Your first brewed apple kombucha from the notes section
Optional: thin apple slices for extra flavor and presentation

Instructions

Remove the SCOBY and 1–2 cups of the tea to use as your starter tea for the next batch.
Pour the brewed kombucha into swing-top bottles, leaving about 1 inch of space at the top.
Your first brewed apple kombucha from the notes section
Add 1–2 tablespoons of apple juice or cider to each bottle.
2 Cups Apple Juice
Drop in a few apple slices, a whole clove, and a pinch of cinnamon or a cinnamon stick.
1 Cinnamon Stick, 2 Whole Cloves, Optional: thin apple slices for extra flavor and presentation
Seal tightly and store at room temperature for 3–5 days to build fizz.
Burp bottles once daily to prevent pressure build-up.
Once fizzy, refrigerate and enjoy chilled!

Your Own Private Notes

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Notes

Primary Fermentation (First Batch)

Servings

Servings: About 8–10 cups (64–80 oz), depending on how much is lost during transfer
This typically fills 4 to 5 swing-top bottles (16 oz each)

Ingredients for Primary Fermentation (First Batch)

8 cups filtered water
6 bags organic green tea (or 1.5 tablespoons loose leaf)
1 cup granulated sugar or maple syrup for a more autumnal twist
2 cups starter tea
1 SCOBY
1 gallon glass jar
Clean cloth or paper towel and rubber band

Directions: First Fermentation (Primary)

In a large stock pot, bring 8 cups of filtered water to medium heat—don’t boil.
Remove from heat and steep the organic green tea bags for 10–15 minutes.
Stir in sugar or maple syrup until dissolved. Let the sweet tea cool to room temperature.
Pour tea into a clean gallon glass jar and add your starter tea.
Gently place the SCOBY on top.
Cover with a breathable cloth secured with a rubber band.
Let it sit at room temperature (68–78°F) for 7–10 days out of direct sunlight.

After the first fermentation, your batch of kombucha should taste slightly tart but not vinegary.

Nutrition