Cream Soda

creamsodakombucha

Well, kombucha flavored as cream soda. Maybe old roommates wouldn’t have named the forever fermenting jars in the cupboards “kombucha monsters” if I had developed this delight back then! While part of kombucha’s charm is its vinegar twang, this rendition almost keeps the pucker factor completely at bay.

Cream Soda Kombucha
4 cups unflavored kombucha (find recipe here, use for this recipe before you bottle and refrigerate as the instructions read)
2 tablespoons black-strap molasses
1 tablespoon vanilla extract
your time

In a large bottle with a stop-top (to help create fizz), pour in unflavored kombucha. Carefully pour in the molasses and vanilla extract, tightly fix the lid on and gently swirl until all ingredients are combined. Let sit on your counter for three days, then drink or transfer to the fridge. Will keep for months! But, don’t do that to yourself. Drink it all now!

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    Comments

    Jacob

    Elena was just talking about wanting to start a kombucha train! I wasn’t totally on board, then I came here and you convinced me. Well done.

      Lucia

      WOO WOO! That’s the sound the kombucha train makes 🙂 I certainly hope you do, and that you’ll keep me updated!

    Sarah

    Mmmm..I need to try this! I’ve done cream soda with water kefir, but it doesn’t turn out quite how I like it every time.

    Via

    We dont have black-strap mollases here in indonesia, is there any substitute for this ingredient?

      Lucia

      Hmm! You could try either the vanilla extract by itself, or maybe add in some brown sugar in place of the molasses!

      Richard

      I just tried it with maple syrup and it tastes pretty good.

        Lucia

        Hey Richard! Maple syrup sounds AWESOME! Thanks for letting me know how it tastes–keep me in the loop with other flavors you try, too!

    Erika

    Where did you buy your stop-top bottles? Any recommendations?

      Lucia

      Hi Erika! I like to buy mine from Ikea, I think they’re around 3 or 4 dollars per bottle. Most Targets also should carry stop top bottles these days! Hope that’s helpful!

        Lori

        You can also find them at party stores that supply ingredients and bottles for brewing beer. Trader Joe’s sells a ginger brew that my husband and I love. I recycle the bottles since they have the flip stopper tops…only downside is the bottles are green. I personally prefer clear so I can see all the yummy additives (flavoring) and prebiotic activity!

          Lucia

          Hee hee, me too, I love seeing my brew in clear bottles! Thank you for the tip on the bottles!

    Brandi

    I got my flip top bottles at TJMaxx, Marshalls, & HomeGoods. Here in TN the bottles are $2 each (16 and 32 oz). They are by the same manufacturer that Crate & Barrel sells.

      Lucia

      Oooh, good to know, Brandi! Thank you for the head’s up!

    Summer

    LOL. I thought I had invented “kombucha monsters.” But I guess it’s an easy conclusion to come to!

    Eric

    You say exactly but how kombucha do you use?

    Amy

    when you add the flavoring and sugar and let it set for 3 days do you leave your SCOBY in the jar? I am about ready on my kombucha but need to know before I flavor. BTW, I ordered my bottles on Amazon I think so got 6 for around $12 with free Prime shipping.

      Lucia

      Nice deal on the bottles! You want to leave the SCOBY in your fermenting jar, not in the bottle that you’re putting flavors into. Keep the SCOBY in the fermentation jar for the next batch!

    Amy

    awesome! Thank you!

    Amy

    So my new batch of kombucha so far has turned out better, I didn’t make such a strong sweet tea. I just bottled and flavored it yesterday and put it by a register for the second fermentation. I strained the booch before bottling. I checked on them this morning it it almost looked as if were growing a tiny baby SCOBY at the top of the bottle. Is this possible? It makes me want to strain it again but that would be a huge PITA. Thoughts?

      Lucia

      Hi Amy, my apologies for the delayed response! Yes, it is very common for a new little scoby to form in bottled kombucha–even though we take out the mother scoby after we’ve fermented batches to our liking, all that good bacteria and yeast is still in the liquid itself, so it can easily form a new scoby! I’d say that’s a sign of a healthy brew 🙂 Typically if that happens to me, I’ll pour the bottled liquid out slowly when I’m ready to drink it (into a cup), and usually the scoby stays in the bottle that way, and not in my cup. But don’t worry about it! Hopefully this is helpful!

    Ash

    I made my own version using red tea and leaving out the molasses and I thought it was great! I only let my Kombucha ferment 6 days to stay a little sweeter.

      Lucia

      That’s great! Love the idea of letting it ferment a little bit less so it stays sweet. So fun being able to ferment at home and make a batch perfect for you and your preferences! <3

    @essentialomnivore