Kombucha tea is a fizzy probiotic beverage brewed with either black or green tea and at times flavored. What gives it it’s fizz and health benefits is something called a SCOBY or symbiotic culture of bacteria and yeast. The process of brewing and fermenting is much like that of making beer or hard cider. Depending on the size of your container and the warmth of the room you can have a fresh batch of kombucha (‘buch, booch or boochie as it’s affectionately called by enthusiasts) in less than 2 weeks.
I want to make a batch for myself so that I can have a continuous supply of this probiotic and B-vitamin rich beverage. While perusing the internet I found an interesting video about making cocktails with kombucha – instead of soda! We occasionally like to make Cuba Libres, Margaritas, and other mixed drinks in our house so the idea of making a cocktail that is lower in sugar and has health benefits is appealing.
Check out this interview by Mackenzie Wilson on MyWindowCo.com with the brand ambassador and cocktail experimenter, Sean Engel, for Humm Kombucha of Bend, Oregon –
Sean found out the hard way not to shake kombucha too vigorously. As they warn in the video, no matter how healthy the kombucha is this doesn’t provide any level of excuse to overindulge with any of these cocktails. Drink responsibly, please.
Have you ever tried kombucha?