Mulled Fruit Kombucha Recipe: Spiced Holiday Brew

Fruity Mulled Kombucha

• 2 (15.2-ounce) bottles Simple Truth Organic Raspberry Hibiscus Kombucha
• 3 tablespoons Simple Truth Organic Coconut Sugar
• 1/4 teaspoon ground pumpkin pie spice
• 8 small cinnamon sticks, divided
• 1 teaspoons + 12 whole cloves, divided
• 1 teaspoon whole allspice berries
• 1/2 teaspoon whole black peppercorns
• 1 (1-inch) piece fresh ginger, unpeeled
• 1 1/2 medium organic oranges, medium-thinly sliced and divided
• 1 small to medium organic pink apple, cored and cut into large chunks

• In a medium to large non-reactive saucepan, combine the two bottles of kombucha with the coconut sugar, pumpkin pie spice, four cinnamon sticks, one teaspoon of the whole cloves, the allspice berries, black peppercorns, the unpeeled piece of ginger, one sliced orange, and the apple chunks. Stir briefly to dissolve the sugar and distribute the spices.
• Bring the mixture to a gentle simmer over medium heat, watching carefully so it does not boil vigorously. Once simmering, cover tightly, reduce the heat to medium-low, and let it simmer for 10 minutes to allow the flavors to meld.
• While the kombucha is simmering, cut the remaining two orange slices in half to make four half-moon pieces. Stud each orange half with three whole cloves to create decorative and aromatic garnishes.
• After simmering, remove the pan from the heat and strain the liquid through a fine mesh sieve into a heatproof pitcher, discarding the solids. Taste and adjust sweetness if desired, adding a little more coconut sugar only if needed.
• Pour the hot mulled kombucha into 8- to 12-ounce mugs. Float one cinnamon stick and one clove-studded orange half in each mug as a garnish. Serve warm and enjoy.