How to make your own kombucha with Mad Millie Kits
Hazel & Cacao:
Recipe type: Drinks
  • 3 tea bags of choice ( I used rooibos but black tea is recommended)
  • ¼ cup white sugar
  • 1 scoby
  • 950ml water
  • 1½ tsp white sugar
  • ⅓ cup fresh raspberries
  • 1 tsp vanilla extract
  • ⅓ cup pomegranate seeds
  1. FIRST FERMENT: Sterilize the glass jars under boiling water. I did this by boiling a kettle and pouring in boiling water and letting them sit for 3-4 minutes
  2. bring 950ml water to the boil
  3. add tea bags and sugar and let steep for 3-4 minutes
  4. attach the thermometer to the jar, transfer sweet tea into the jar and allow to cool till room temperature. 24- 26 degrees Celsius is ideal.
  5. Add Scoby and starter liquid.
  6. Cover with the muslin cloth and allow to sit at room temperate for at least 7 days. Don't put the lid on the jar, it is important to let the kombucha breathe.
  7. Taste with a clean sterile spoon after day 8, if you are not happy with the taste, leave for a few days longer until the taste develops nicely. I left mine for 11 days because the weather was a little cool.
  9. Gently remove scoby ( which will have grown) place in a container of choice, cover and refrigerate until the next time you make kombucha
  10. Add 1.5 tsp of white sugar to your clean bottle.
  11. Add raspberries, vanilla and pomegranate seeds to the bottle
  12. Using a funnel lined with a muslin cloth, carefully transfer the kombucha into the new jar.
  13. Allow to sit at room temperate for another 2-3 days. This will make the kombucha carbonate and turn slightly fizzy.
  14. Once happy you can transfer to the fridge and enjoy!
Recipe by Hazel & Cacao at