Making an endless supply of kombucha is about as easy as making sweet tea. However, creating an interesting supply of kombucha flavors takes a little more effort.
You could spend hours tracking down and testing out delicious kombucha recipes to see if they work. Or – you can start here with our top recommendations for kombucha recipes you can make from stuff you may even grow, or stock, on your homestead.
Homestead Kombucha Recipes that Work!
As an avid kombucha brewer, I have tried tons of recipes. Some were hits, others not so much. To save you some trouble, here’s my line-up of go-to kombucha flavors.
1. The Arnold Palmer of Kombucha, a.k.a. Kombucha Lemonade
You’ve been working in the garden all morning. The sun is starting to burn a hole in the back of your shirt. Your lips have just reached that level of parched that gets you off the ground, away from the pile of weeds you just finished pulling, and onto the front porch for refreshment.
What’s better than a 50/50 mix of tea and lemonade? Well, that would be a 50/50 mix of kombucha tea and lemonade of course!
All those refreshing benefits of an Arnold Palmer boosted with an infusion of probiotic goodness. This drink is enough to make you want to head back out for another round of sun-scorch and weed eradication!
2. Cuckoo for Coconut Kombucha
I am sure I don’t have to tell you about the health and hydrating benefits of coconuts. Whether you use it for toothpaste, in your cast iron pan, in your curry, or in your kombucha, coconut is the bomb!
You can make kombucha from coconut water rather than using tea bags. There are a few tricks to it. And quite frankly, your SCOBY won’t live as long if you don’t follow the guide.
Or, you can use coconut meat and traditional kombucha for a flavor mash-up that will make your mouth water with proper hydration.
3. Lovely Lavender Kombucha
Work hard, relax hard! That’s my motto as a homesteader.
Lavender, a perennial plant I grow a lot of, is one of the most relaxing substances around. When I am having a bad day, just a hint of lavender, fresh or dried, helps get me back on track.
When I add it to my kombucha beverage, it’s like being transported to the lavender fields of Provence for a while. Cool, refreshing, enticingly aromatic – this kombucha will elevate your senses while also grounding you.
4. Fabulous Fizzy Ginger Kombucha
If you happen to be of the “occasional cocktail persuasion,” this recipe makes kombucha that is perfect for use as a ginger beer substitute in the classic Moscow Mule.
If you prefer to take your fizzy beverages without the added vodka, then serve this one up with a splash of lime juice and a mint garnish to make it a mocktail.
5. Bubbly on a Budget – Kombucha Champagne
There is nothing more festive than a bottle of bubbly to make an event special. On a homesteading budget, though, it’s not something I get to enjoy more than a few times a year.
Luckily, there’s kombucha champagne to the rescue! Elderflowers, Lemon Verbena, and Linden flowers make a potent flavor combo. It elevates ordinary meals to ecstatic events. Pop open a bottle whenever you need a pick me up!
6. Turmeric Tonic Kombucha
Turmeric is one of my favorite spices. There is something earthy, rich, and enticing about the aroma. I use it almost every time I cook meat or make curries. Until I came across this recipe, I never thought of putting it in my kombucha.
Mixed with a little OJ and a dash of cinnamon, it makes a soothing, anti-inflammatory, and entirely delicious tonic that warms my heart! Since turmeric is often used in herbal medicine to promote heart-health and self-esteem, I suspect you’ll have the same experience when you try this recipe.
7. Berryade Kombucha – The Ginger, Berry, and Lemonade Bomb!
If you don’t have lemons, you can also substitute other lemon-like things such as rhubarb or red sumac berries to bring up the tartness and acidity of this flavor exploding drink!
Pack a cup with sumac tree berries (not to be confused with poison sumac) or finely chopped rhubarb. Cover with boiling water and allow to sit until cool. Press and strain the solids. Then use the liquid instead of lemon juice in the recipe.
8. Chocolate Decadence Kombucha – ¡Ay, caramba!
How about a cup of chocolate without the guilt? It can be yours with this tasty, decadent kombucha recipe based on the flavors of Mexican Chocolate. Sweet, spicy, savory, and – of course – chocolatey, this recipe makes you rethink what’s possible in the world of probiotics!
Personally, I like to drink this one with a chunk of 85% dark chocolate to really up my flavonoid intake. However you drink it — adding cacao nibs and some spices to kombucha make for an exotic experience!
9. A Moment on the Lips, A Lifetime of Love for Rosehips Kombucha
I made this one up. I take two tablespoons dried rose hips and ¼ cup dried hibiscus flowers and add them to a half gallon of fresh made, room-temperature kombucha.
Allow them to steep in a sealed jar at room temperature for 24 hours. Refrigerate the jar, herbs and all, until it is good and chilled. Then pour into wine glasses and enjoy.
It is my favorite go-to kombucha around the cold season. Rose hips are high in vitamin-C, and I swear can feel that tartness doing its magic in helping me fend off colds and such.
10. Fall Favorite – Apple Cider Kombucha
Some friends of ours hold an old-fashioned cider pressing event at their private orchard each year. We all take turns cranking the handle and loading apples into the hopper to squeeze out fresh apple cider.
We go through thousands of pounds of apples that day. In exchange for our help, we all get to take home gallons of fresh apple cider. I turn some of my share into dry sparkling cider. But a few cups get reserved for my all-time favorite: fall-flavored kombucha.
This recipe is super simple and unbelievably tasty. Trust me though, it tastes even better if you pressed the fresh cider yourself or bought it locally from farmers you know. There are apple-y goodness and wholesomeness in every sip!
BONUS – Kombucha is a Flavor!
Now that you have some great ideas on how to create an endlessly exciting array of kombucha flavors, I want to let you in on one more secret about kombucha.
It makes a great flavor aid for things like ketchup, marinades, and other sauces. All you need to do is substitute fully fermented (i.e., with little to no residual sugar) kombucha in your favorite condiment recipes instead of using vinegar.
Here are a few recipes to get you started.
1. Kombucha Ketchup
I like this recipe because there’s no sugar added. Plus the peppery ingredients take the flavor profile up a notch! Be warned as this is grown-up ketchup – not the kid stuff!
2. Kombucha Mustard
I may even like kombucha mustard better than I like fancy Dijon mustard. It’s so bubbly and tangy; it’s like having a party every time you use it on a sandwich.
This also works well in your favorite honey mustard salad dressing recipe.
3. Kombucha Tamari Marinade
This recipe is recommended for use on chicken. I love to add some of this to the kombucha ketchup and the kombucha mustard to make a mouthwatering rib marinade. Equal parts of each, plus honey to taste, are all it takes to rock the ribs at home!
Once you start making your kombucha, you’ll realize how versatile it can be both in terms of making flavored drinks and for use in flavoring your other ferments.
It’s easy to get carried away by all the incredible ways you can prepare kombucha. So remember, this stuff is powerful medicine and as with all things, should be used in moderation. That being said, every day can be a new kombucha adventure if you work in small batches.
Don’t be afraid to think outside the recipe box too. This stuff is an extractive tool to draw flavors from almost anything. Whatever herbs, fruits, and even some nuts and vegetables you grow on your homestead can be good fodder for your kombucha creativity!