Apple Cinnamon - Homemade Kombucha Recipe

Fresh apples, warming cinnamon and naturally fermented kombucha come together to create a smooth, crisp and refreshing drink that's perfect for cooler weather. This Apple Cinnamon Homemade Kombucha Recipe transforms your finished kombucha into a delicious second-fermentation kombucha recipe, combining the sweetness of fresh apples with subtle warming spice.

Unlike artificial flavoured drinks, this recipe uses simple whole ingredients to naturally flavour your homemade kombucha while allowing the probiotics and organic acids developed during fermentation to remain the star of the drink.

Whether you're looking for an autumn-inspired kombucha or simply want to experiment with new homemade kombucha flavours, this recipe is incredibly easy to make and beginner-friendly.

Difficulty
Beginner

Preparation
10 minutes

Fermentation
Second Fermentation

Yield
Makes 1 Litre

What does this Apple Cinnamon Kombucha taste like?

Apple and cinnamon are one of the most popular flavour combinations for homemade kombucha, creating a naturally balanced drink that's both refreshing and comforting. This second-fermentation kombucha recipe is ideal for beginners and experienced brewers alike, using fresh fruit and warming spices to flavour your kombucha naturally without artificial ingredients.

Ingredients for Apple Cinnamon Kombucha

Makes approximately 1L

750mL Organic Black Tea Kombucha
1 medium organic apple (Pink Lady, Gala or Fuji work well)
½ teaspoon organic cinnamon
1 teaspoon organic raw sugar (optional - for additional carbonation)

How to Make Apple Cinnamon Kombucha

Pre-brew your Organic Black Tea Kombucha until it reaches your preferred balance of sweetness and tanginess.
Wash the apple thoroughly and dice into small cubes. Leaving the skin on provides additional flavour.
Pour your kombucha into a clean glass swing-top bottle or fermentation bottle.
Add the diced apple and cinnamon.
If desired, add one teaspoon of organic raw sugar to encourage extra carbonation.
Seal the bottle and leave to ferment at room temperature for approximately 2–5 days.
Burp the bottle daily if required to release excess pressure.
Once the desired flavour and carbonation have developed, refrigerate before serving.
Strain before drinking and enjoy chilled.

Optional Serving Suggestion

Serve over ice with thin slices of fresh apple and a cinnamon stick for a beautiful presentation.

Recipe Tip

For the freshest flavour, use crisp eating apples such as Pink Lady, Fuji or Gala. Softer apples will still work but may break down more quickly during second fermentation.

How to Store Apple Cinnamon Kombucha

Once your kombucha has reached your preferred flavour and natural carbonation, refrigerate immediately.
For the best taste, enjoy within 2–4 weeks.

Health Benefits of Apples, Cinnamon & Homemade Kombucha

Apples, cinnamon and homemade kombucha each contribute their own unique nutritional profile. While this recipe is enjoyed primarily for its delicious flavour, the ingredients have also been widely studied for their naturally occurring plant compounds, antioxidants and beneficial nutrients.

Apples

Apples are naturally rich in fibre, antioxidants and vitamin C. They also contain beneficial polyphenols that may help support heart health and reduce oxidative stress.

Cinnamon

Cinnamon is naturally rich in antioxidants and has been widely studied for its potential anti-inflammatory properties. Research has also explored its role in supporting healthy blood sugar levels.

Homemade Kombucha

Homemade kombucha naturally contains organic acids, beneficial bacteria and yeast cultures produced during fermentation. Brewing your own kombucha also allows complete control over ingredients while avoiding many unnecessary additives found in commercial drinks.

New to Kombucha Brewing?

If you're new to brewing homemade kombucha, we recommend starting with our complete How to Make Homemade Kombucha Guide, where you'll learn everything from preparing your first batch through to harvesting your SCOBY and flavouring your kombucha.
Looking for more inspiration? Browse our collection of Homemade Kombucha Recipes for more delicious second-fermentation flavour ideas.

Frequently Asked Questions

Can I use any type of apple for this kombucha recipe?

Yes. Sweet varieties such as Pink Lady, Gala, Fuji or Honeycrisp work particularly well as they balance the natural tanginess of homemade kombucha. Granny Smith apples will produce a tarter flavour if you prefer a less sweet finish.

Should I peel the apple before adding it?

No. We recommend washing the apple thoroughly and leaving the skin on, as it contains additional flavour and natural antioxidants. Simply dice the apple into small pieces before adding it to your kombucha.

How long should I second-ferment Apple Cinnamon Kombucha?

Most brewers find 2–5 days provide the ideal balance of flavour and natural carbonation. Warmer temperatures will speed up fermentation, while cooler temperatures may require a little longer.
Remember to burp your bottle daily if pressure begins to build.

Can I use apple juice instead of fresh apples?

Fresh apples generally produce the best flavour. While you can use 100% preservative-free apple juice, fresh fruit creates a cleaner taste and continues to infuse throughout the second fermentation.

Does cinnamon stop kombucha fermentation?

Not when used in small amounts. A small quantity of cinnamon adds warmth and flavour without significantly affecting the fermentation process. We recommend using around ½ teaspoon per litre.

How should I store Apple Cinnamon Kombucha?

Once your second fermentation has reached your preferred flavour and carbonation, refrigerate the bottle immediately. Homemade kombucha is best enjoyed within 2–4 weeks when kept refrigerated.

Can I make Apple Cinnamon Kombucha without a second fermentation?

Yes. You can simply stir fresh apple juice and a pinch of cinnamon into finished homemade kombucha and enjoy it immediately. However, allowing a second fermentation develops a deeper apple flavour and creates natural carbonation, giving the drink a much more complex taste.