Warm chai spices, steeped with seasonal pears, makes a crisp water kefir soda as earthy and fresh as the scent of fall.
MAKES: about 4 cups
1/2 of a fresh pear, more or less 1/2 cup diced
1/2 cup extra strong steeped chai tea (either 1 tea bag or 2 tsp loose leaf)
Make the first ferment and leave the jar in a warm place for 24-48 hours.
Prepare chai tea and allow to steep for 5 minutes to ensure the concentrate is strong.
Dice pear into pieces small enough to fit into your swivel top bottle, and add them in.
Pour in chai concentrate.
Strain grains, and add the first ferment to the bottle with the chai and pear dices.
Seal up the swivel top bottle, and leave it in a warm place for 24 hours for the second ferment.
NEED TO KNOW:
Make sure to burp the bottle every 12 hours to avoid an overflow from over-carbonation.
Chai tea typically has black tea in it, which is caffeinated. If you are sensitive to caffeine, you may want to look for a decaf chai or just chai seasoning, without the addition of tea.
Find the seasoning list in our Chai Spice Water Kefir Soda Recipe.
This Pear Chai Water Kefir Soda is brimming with over 40 billion live probiotics, vitamins and minerals.