Add some delicious fizz to your homemade root beer by combining it with kombucha! Discover all the complex flavours of this drink also known as rootbucha.
Root beer is an integral part of North American culture, but its origin is quite another. Long before the first bottle of root beer was commercialized, sassafras and sarsaparilla were commonly used by First Nations people for their taste and medicinal qualities.
Here we will use these plants to flavour your kombucha and create a drink that is both tonic and healthy.
Even though the name of the recipe contains the word “beer”, this kombucha is not an alcoholic drink! If you’re interested, take a look at our Hard Kombucha Recipe.
This recipe makes 3 liters of root beer flavored kombucha.
Root Beer Kombucha (Rootbucha) Recipe
Equipment
Ingredients
- 1 kombucha scoby and its liquid culture (about 350 ml)
- 12 g tea
- 200 g sugar
- 20 g root beer plants blend
- 30 ml fancy molasses
- 15 ml vanilla extract
Steps
Infusion and fermentation
- Infuse the tea for 10 minutes directly into the jar and remove.
- Add the sugar and stir until dissolved.
- Add the water to reach a total of 3 litres (your tea is now lukewarm).
- Add the kombucha scoby and its liquid culture.
- Cover the opening of the container with the cloth, and secure with the elastic.
- Leave to ferment for 10 to 15 days, at room temperature.
Add the root beer flavour
- Bring 250ml (1 cup) of water to a boil in a small saucepan.
- Add the root beer plants mix.
- Lower heat to the lowest setting and cover for 1 hour.
- Remove from heat, add molasses and mix to dissolve.
- Let cool, filter, then pour into the jar of freshly-made kombucha with vanilla extract.
- Mix well, then bottle in pressure-resistant bottles.
- Keep the bottles at room temperature for a few days.
- Test the effervescence once per day.
- Once the fizz is to your liking, store the bottles in the fridge (watch out for pressure).
How do you like your kombucha?
- As the days go by, it will become less and less sweet and more and more sour. It is impossible to predict the number of days required, as it varies greatly depending on your tastes, ingredients and temperature. So, the best is to observe and trust your senses.As we will add some molasses later, it is better to let your kombucha become a little more sour than expected. So, wait a day or two longer than you would have done initially.
- Starting on the 5th day, start tasting your kombucha every 1 to 2 days.
- As soon as the kombucha is to your taste, remove the scoby and place it in an airtight container filled with about 2 cups of kombucha that you have just produced. This starter will be used to ferment for your next recipe.
- Enjoy!
Discover our Kombucha Kit
Our complete kombucha kit is perfect for getting started easily. It includes equipment, manual and basic ingredients. You only need to add sugar, water and flavours to your taste!
