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Homemade Kombucha

I love the zingy taste of kombucha, but when I was spending $3-$4/bottle on it, then opened my eyes to the amount of added sugar/juice in each bottle, I decided to make it at home. It takes a bit of patience and doing things in a particular way, but is a fraction of the cost, and I think it tastes better, so win-win!

There are as many different ways to make kombucha as there are people making it. I’ll share my way, and know that there are a few things that aren’t so flexible, like the scoby doesn’t like to be very hot. You’ll kill it. Also, it likes to brew in darkness, and brewing time really varies based on the temperature of your room.

Homemade Kombucha


6 cups

Homemade Kombucha

easy homemade kombucha


  • 1 cup organic kombucha (from a friend, the store, or saved from a previous batch)
  • 1 scoby (from a friend or the previous batch)
  • 4 tea bags (I like to use organic black tea)
  • 2 cups boiling water
  • 1/2 cup organic sugar
  • 4 cups cold water
  • 3-4 ice cubes
  • A really large jar (to hold 2+ litres)


  1. Add tea bags and boiling water to the bottom of your large jar, and steep for 10 minutes.
  2. Remove the tea bags, then stir in sugar until dissolved.
  3. Add cold water and ice cubes. Stir until ice is melted. check the temperature. You want it to be between 23C-29C. If it’s too hot still, let it sit until cool enough, otherwise you will kill your scoby and you won’t get any kombucha.
  4. Add back in the starter tea and the scoby.
  5. Cover tightly with a porous lid for it to breathe. I use a piece of fabric and an elastic band, but a coffee filter or paper towel would work.
  6. Set in a dark, warm room or cupboard and wait. I like to go a full 2 weeks for a nice tart taste, but you will want to taste yours after 4-5 days, depending on the temperature of your house. Just take a spoon and dip in. No double dipping though!
  7. Once it’s ready, set aside your scoby and a cup of the kombucha to use in your next batch, then strain it into bottles and store in the fridge.
  8. See below on making it berry flavored or apple cinnamon flavored.

Flavored Kombucha

1 batch kombucha, fully brewed
1/2 cup apple juice and 1 cinnamon stick, or 1/2 cup berries of choice

Add all ingredients to a large 1-2L jar. Top with a lid and store in a warm, dark place for 24-72 hours. Taste every 24 hours until desired taste is reached. I usually go 48 hours.
Strain into bottles and refrigerate.

healthy pumpkin spice latte


The leaves are changing and it’s getting to be fall. OK, so maybe the leaves here are just falling off because we had such a hot dry summer.. but still, I’ve been itching to wear boots, jeans, and scarves, and sipping on a yummy pumpkin spice latte, and I know they’re at Starbucks now.. but I really don’t want whatever yuckiness they put in theirs, especially not when it’s super easy to whip up at home. You can even skip the pumpkin puree in my recipe and it’ll still taste great. All unprocessed, all-natural ingredients, if you’re fine with coffee.

It’s sweet, decadent, and tastes like fall in a warm mug.

healthy pumpkin spice latte

Recipe adapted from beachbody
serves 1, easily doubled or more

3/4 cup unsweetened vanilla almond milk
1 tablespoon pumpkin puree
1/4 teaspoon pumpkin pie spice
2 teaspoons maple syrup, or 2 –3 drops liquid stevia (I used syrup)
1 – 2 shots espresso or 1/2 cup strong brewed coffee
dash of nutmeg or cinnamon to taste (optional)

In a mug or saucepan, stir together the almond milk, pumpkin puree, pumpkin pie spice, and maple syrup, then heat in the microwave or on the stove until quite hot but not boiling.

Remove from heat and froth or whisk well.

Pour espresso or coffee into a mug, then pour milk mixture on top.

Sprinkle with a dash of nutmeg or cinnamon.