Ramp up you homemade kombucha drinking with this recipe that includes turmeric, cinnamon and wild flower honey.
If you aren’t already making your own kombucha, it is doesn’t take much effort and is very cost efficient. Read our How To Make Kombucha article on how to get started.
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1 cup Kombucha
1 tbsp Your Favorite Honey
1/2 tsp Ground Turmeric
1/4 tsp Ground Cinnamon
Experiment with different types of honey. I tend to use varieties that are lighter in color and flavor to avoid overwhelming the kombucha character, but have fun experimenting and finding what works best for you.
Measure out 1 cup of finished unflavored kombucha and set it aside. It can be either carbonated or uncarbonated, but be warned that if you’re using carbonated all the stirring will knock most of the fizz out before you get to drink it. If it’s coming out of the fridge, give it a chance to warm up a bit to help the honey dissolve.
This isn’t a recipe that requires careful measurement. Save yourself the dirty measuring utensil and just eyeball a tablespoon of honey into a small container like a shot glass. I like to toss it in the microwave for 10 seconds to warm it up and make the honey easier to pour and dissolve into the kombucha, but that certainly isn’t required.
Scoop the turmeric and cinnamon into the honey and stir them into solution. Sure you can just stir everything directly into the kombucha, but in my experience that can cause problems with clumping. The shot glass is already dirty, so I go ahead and mix in the turmeric and cinnamon over there and save myself the hassle.
Take the turmeric and cinnamon honey and pour it into the kombucha. Stir until it is completely dissolved. Serve with a lemon wedge for an added citric kick. The pleasant pungent character of the turmeric works very nicely with the tartness from the kombucha. The complex sweet/spicy character of both the cinnamon and the honey brings it all to a whole new level. Definitely try this one out.