Herbal Root Beer Kombucha Recipe (2024)

Mar 14, 2023

Herbal Root Beer Kombucha Recipe (1)

Did you know that the firstroot beer float was inventedon August 19th, 1893?

130 years later and we are still enjoying the sweet carbonated drink with the foamy topping. The flavor of root beer still tantalizes our taste buds, but people enjoyroot beer with added vanilla ice cream even more than by itself.

But what is even better is thatyou can enjoy the same delicious flavor of root beeras ahealthier beverage—by drinking root beer kombucha!

When youmake your own kombucha, you control the process, the ingredients, and the flavors. Kombucha and root beer offer an excellent flavor combination paired with all the benefits of both. It's time for you to try root beer kombucha!

The History of Root Beer

Long before the Europeans arrived on the shores of America, the indigenous populations used trees and plants to make herbal teas and remedies. One of the plants they commonly used—the sassafras tree—was what inspired the colonists to make root beer.

The roots of the sassafras tree provided a distinct "root" flavor. When colonists settled in the Americas, they learned about these natural remedies, food, and drinks from Indigenous populations. One that was quick to catch on was the colonists' preference for a root beverage, similar to the root beer we know today.

The oldest root beer recipe in existence dates back to the 1860s! Most root beer today still contains the flavoring of the roots of the sassafras tree.

Herbal Root Beer Kombucha Recipe (2)

Photo by Kayla Joy Creative

Root Beer and Kombucha

While root beer has a long history in North America, root beer kombucha is a newer discovery! It combines the love of two beloved beverages, and the result is fantastic.

The sarsaparilla plant and sassafras tree flavorings are added after thefirst fermentation process. It's in the second fermentation stage when the basic kombucha becomes root beer!

The Legal Stuff

The contents of this blog are made available via St. Fiacre's Farm LLC through Grow Create Sip and Farmhouse Teas and are for informational purposes only. This blog does not constitute medical advice; the content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition. If you think you may be suffering from any medical condition, you should seek immediate medical attention. You should never delay seeking medical advice disregard medical advice or discontinue medical treatment because of information provided by St. Fiacre's Farm, Farmhouse Teas or Grow Create Sip. Reliance on any information provided by this webinar is solely your own risk. St. Fiacre's Farm LLC (along with Farmhouse Teas and Grow Create Sip) is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for our team to earn fees for recommending our favorite products! Along with additional affiliate programs not associated with Amazon. We may earn a small commission, at no additional cost to you, should you purchase an item after clicking one of our links. Thanks for supporting us!

Herbal Root Beer Kombucha Recipe (3)

Health Benefits of Herbs in Root Beer

There are a variety of herbs that are common kombucha flavorings added to make root beer kombucha. Ideally, all of the following kombucha flavor ideas combined will make the most delicious root beer, but anyone who needs to avoid any particular herb should omit those additions.

Sassafras

The Sassafras is a tree that grows all over the Eastern United States. Root beer is made using the flavoring from the roots of the tree.

There are many benefits to sassafras, including improved urinary tract health, immune health, digestion, and circulation, clearer skin and eyes, and reduced inflammation from bug bites and stings.

Parts of the sassafras tree contain safrole, which is an essential oil that has been studied as a potential carcinogen when consumed in high doses. Since the 1970s, the parts of the sassafras root used in flavoring root beer and other consumed products is safrole-free.

Sarsparilla

The sarsaparilla plant is a member of the ginseng family that was used by North American First Nations people to make a bitter medicinal tea. It was also applied externally to treat and prevent infection.

Sarsaparilla in root beer is common but it also has several health benefits. It encourages sweating and detoxifying and is used in the treatment of stomach aches, cystitis, asthma, and other pulmonary diseases. Poultices are used to treat burns, sores, and itchy skin.

Sarsaparilla is generally considered safe but may interact with certain medications.

Wintergreen

Wintergreen is an evergreen shrub that grows throughout most of the U.S. and Canada that is used as a delicious flavor addition to root beer kombucha.

The leaves of the wintergreen plant contain an aspirin-like chemical called salicylate, shown to help with headaches, fever, urinary ailments, and other inflammatory conditions. It is also used for a store through and as a poultice for skin diseases and inflammation.

Taking too much wintergreen oil can cause nausea, vomiting, and stomach pain.

Vanilla

Vanilla is a plant with a bean (the vanilla bean) used in food and beverage flavoring, including root beer. It also has medicinal value. Some believe that vanilla is good to help with fever, intestinal gas, and tooth decay.

Licorice Root

Some cultures around the world tout licorice for its benefits including calming a sore throat, preventing cavities, and helping with digestion. Certain risks come with consuming licorice root. Licorice root is not for use in pregnancy except under the supervision of a qualified healthcare practitioner. Not for use in persons with hypertension, liver disorders, edema, severe kidney insufficiency, low blood potassium, or heart disease. We recommend that you consult with a qualified healthcare practitioner before consuming licoriceroot especially in significant quantities.

Orange Peel

Orange peels are flavorful and rich in many nutrients, when not discarded, such as vitamin C, fiber, and polyphenols.

Dandelion Root

The benefits of the dandelion root are many:

  • An excellent source of Vitamins A, C, K
  • Also contain Vitamin E, folate, and small amounts of B vitamins
  • Have a ton of antioxidants (particularly beta-carotene and polyphenols) that can help fight disease
  • Chockful of iron, magnesium, calcium, and potassium
  • It's a liver tonic protecting the liver from oxidative stress
  • Antimicrobial and antiviral properties
  • Protects your skin, slowing down aging and damage

Burdock Root

Burdock in root beer is common but it is better known as a treatment in traditional Chinese medicine. Common uses are getting rid of toxins and managing aging skin, joint swelling, and stomach problems. People with blood or bleeding disorders should avoid burdock root.

Cinnamon

Cinnamon is a warm, soothing spice known to have many benefits. It's a strong antioxidant that can help treat viral infections, and fight inflammation, and is also used as a remedy for toothaches and helpful for some people who have ADD.

Star Anise

Star anise is a spice named for the star-shaped pods used for culinary and medicinal purposes. It is strong in bioactive compounds which contribute to a person's good health and has antiviral, antibacterial, and anti-fungal properties.

How to Make Root Beer Kombucha

To make root beer kombucha, you have to start by fermenting a batch of traditional kombucha. If you are not already familiar with making your own kombucha, sign up for ourfree kombucha workshop!

Move to the Second Fermentation

Once your batch of kombucha ferments for the desired amount of days (7-21 days), you can move on to the second fermentation.

Secondary fermentation involves transferring some (or all) of your fermented kombucha to another vessel. This is the point where you can add anyadditional kombucha flavorings.

Root Beer, Kombucha Style!

Root beer has a long deep history in the United States and is a favorite flavor among many a soda drinker.

Soda has a lot more sugar than kombucha and kombucha has been shown to help lessen the effect of normal carbohydrate meals helping to level out insulin levels. Many soda drinkers have seen extreme health benefits when switching from soda to kombucha and root beer is the perfect flavor to start with! If root beer isn't your favorite flavor make sure to check out these other kombucha flavors here in their easy dump and go packets!

I'm curious to know, have you made root beer kombucha before? What spices did you use in your mixture? Let us know down in the comments below and see what everyone's favorite spices are!

Other Kombucha Posts You May Enjoy

  • Step-by-Step Kombucha Brewing Recipe
  • Continuous Brew Kombucha
  • Herbal Kombucha, can it be done?
  • Is there Alcohol in Kombucha?

Herbal Root Beer Kombucha Recipe (5)

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Herbal Root Beer Kombucha Recipe (2024)

FAQs

What herbs are good in kombucha? ›

Using HERBS with your kombucha brewing kit

Think basil, sage, rosemary, mint, lavender, lemongrass, turmeric & more! Dried herbs are much more potent than fresh herbs. Use dried herbs sparingly, as they can overpower the other flavors in your bottles.

Can you make kombucha with herbal teas? ›

Herbal teas are a great way to add extra nutrients or change up the flavor of your kombucha. Some people choose to brew with only herbal teas and experience great success.

How much SCOBY for 1 gallon? ›

For each gallon of sweet tea, use 1 large SCOBY (5-6 inches across, ½ – 1 inch thick) and 1-2 cups strong starter liquid.

How much alcohol does homemade kombucha have? ›

How Much Alcohol Is in Homemade Kombucha? Homemade kombucha contains a low level of alcohol. In general, the alcohol content of homemade kombucha is between 1% and 2.5%. Commercial kombucha, on the other hand, has an alcohol percentage of less than 0.5%.

What to avoid in kombucha? ›

Kombucha Preparation Process Mistakes
  • Too much cleaning/using harsh chemicals. ...
  • Using Raw Vinegar to Cure Brewing Vessels. ...
  • Steeping the tea too long.
  • Using too much or too little tea.
  • Using too much or too little sugar. ...
  • Adding the SCOBY and Starter Liquid when the tea is too hot. ...
  • Adding Flavors to the First Ferment.

What can you not mix kombucha with? ›

Disulfiram (Antabuse) interacts with KOMBUCHA

Disulfiram decreases the break-down of alcohol. Taking kombucha along with disulfiram can cause a pounding headache, vomiting, flushing, and other unpleasant reactions. Don't drink any alcohol if you are taking disulfiram.

What tea should you not use for kombucha? ›

Avoid herbal tea:

Don't try to use herbs like peppermint or chamomile as your brewed tea base. Herbs won't be able to provide the nutrients necessary to feed your kombucha culture.

What is the best sugar for kombucha? ›

Organic cane sugar is the best option for brewing kombucha. It is easily broken down by the yeast and bacteria with consistent results. When sugar is more complex, it is less available for microbial consumption, introducing extra variables that can affect brewing duration, flavor, and overall success.

Does kombucha tea detox your body? ›

The cultured kombucha contains glucuronic acid, an organic acid that binds with toxins in the body and safely eliminates them. Many health practitioners utilize the detox components of kombucha for conditions like arthritis, joint ailments, and gout.

When should you throw out an old SCOBY? ›

With proper care, SCOBYs can last many generations. But when you see excessive, dark yeast growth on a SCOBY layer, or if it starts producing Kombucha that tastes bad or overly acidic, it's time to get a new one.

How many times can you reuse a kombucha SCOBY? ›

The beauty of it is that it can be reused endlessly! Once you've finished fermenting your kombucha, simply recuperate the scoby and store it to start a new kombucha recipe. The easiest way to store a kombucha scoby is to start a new fermentation just after bottling.

Do you throw away old SCOBY? ›

You will only need to replace your SCOBY if it has developed mold or if it is continuously struggling to ferment.

Does kombucha get you buzzed? ›

It is unlikely that you will get drunk from drinking a lot of kombucha. Even at the legally non-alcoholic maximum of 0.5% AVB, it would be very difficult. In fact, an increasing number of people are switching the bubbly, beer, or co*cktails for kombucha lately, for a tasty treat without an alcohol buzz.

Can you drink too much homemade kombucha? ›

It is important to start with drinking small quantities to see how your body reacts to the beverage. The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day. Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis.

Can homemade kombucha turn alcoholic? ›

During fermentation, the SCOBY may also produce a small amount of alcohol as a byproduct. However, the alcohol content of kombucha is typically very low, usually less than 0.5% by volume. If the fermentation process is not controlled correctly, the alcohol content can increase, leading to a more alcoholic beverage.

What Flavours go well with kombucha? ›

Another easy way to add flavor to kombucha is to use fruit juice. Any type of juice will work, but some of the best options include orange juice, cranberry juice, and grape juice. Simply add one part juice to six parts kombucha during the second fermentation process.

What can I add to kombucha for flavor? ›

OUR FAVORITE KOMBUCHA FLAVORING
  1. Blueberries and cinnamon.
  2. Berries and fresh or candied ginger.
  3. Strawberries and basil.
  4. Cherries and almond extract.
  5. Pears and almond extract.
  6. Apple juice and cinnamon.
  7. Lemon or lime juice and fresh ginger.
  8. Pineapple juice, coconut water, and coconut extract.

Can you use dried herbs in kombucha? ›

Herbs are a great addition to kombucha. I love partnering them when fresh fruit flavors. I prefer fresh herbs when possible or using very good quality dried herbs (make sure it's still fragrant!) and that it just hasn't been sitting in your pantry for half a decade accumulating dust.

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