Kombucha Recipes

NessAlla Kombucha Hollandaise sauce, drizzled over asparagus. Served with a side of oranges.

Hollandaise Sauce

If it ain’t Dutch, it ain’t much. That’s a thing people with Dutch ancestry are fond of saying. [Do they say that in The Netherlands? The rhyming scheme is critical, and it seems like it wouldn’t translate well. Chime in, Holland!] While literally meaning ‘Dutch sauce’, it’s speculated that Hollandaise sauce may actually be French. Regardless, this creamy sauce is essential for that breakfast classic: Eggs Benedict.

Our Hollandaise sauce uses kombucha vinegar, which you can read all about here. (Or, if you hate following links, just know this: kombucha never goes bad – it just becomes vinegar.) This recipe calls for Lemongrass Ginger kombucha, but feel free to substitute this for your favorite flavor (or whatever kombucha that you have that has accidentally sat around for too long).

Yield: 2 cups

Directions:

  • Combine peppercorns, salt, white wine vinegar, and kombucha vinegar in a non-reactive saucepan over low heat (stirring occasionally) until liquid is reduced by half.
  • Pass reduction through a fine mesh strainer into a blender.
  • Add the egg yolks and blend until slightly thickened.
  • Through the opened top of the blender, slowly drizzle in melted butter while blending on a high speed, …

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  • Slow Cooker Blueberry Kombucha Applesauce

    Slow Cooker Blueberry Kombucha Applesauce

    NessAlla’s spin on a classic recipe (and inspired by Kombucha Brooklyn)

    Yield: 5-6 cups

    Directions:

  • Peel apples with a vegetable peeler, remove core, and roughly chop apples into 1 or 2 inch pieces, depending on how chunky you prefer your applesauce.
  • Combine all the ingredients in the bowl of the slow cooker, and close the lid.
  • Cook on high heat for 4-6 hours, stirring every few hours.
  • Turn off slow cooker and remove cinnamon sticks.  Applesauce can be pureed, if preferred.
  • Serve warm, or cool and store.
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    Mango Chia Seed Pudding

    Mango Chia Seed Pudding

    Treat yourself with this delicious dessert featuring a fan favorite, Mango Turmeric kombucha.

    Yield: 3 ½ cups

    Directions:

  • In a blender, mix coconut milk and mango chunks until smooth.
  • Transfer blended mixture to a medium bowl of container.
  • Slowly stir in kombucha, mixing thoroughly.
  • Add in chia seeds and sweetener, mixing to combine.
  • Allow to set in the refrigerator 8-12 hours to set. Check after 4 hours to see if chia seeds settled to bottom. Stir again if necessary to distribute seeds.
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    Lemon Artichoke Hummus and NessAlla Kombucha Oolong Tea

    Lemon Artichoke Hummus

    There’s a certain delight in reflecting on that moment upon learning that chickpeas are the same as garbanzo beans (or vice versa). Was this knowledge passed down to you as a child? That’s nice. Discovering that something might be known by two different names is developmental milestone, probably. Or, perhaps you just know these things due to cultural osmosis. That’s cool for you. Ever think of trying out for Jeopardy? You should. And, yes, I know that osmosis only refers to water passing through a cell membrane. It’s only, like, the thousandth time you’ve reminded me. Or maybe it was much further along in life, and only then after the intervention by The World’s Bravest Grocery Store Employee having noticed your agitated state and increasingly panicked look as you take your twelfth lap around the store because the chickpeas HAVE to be SOMEWHERE, RIGHT? WHERE ARE THE CHICKPEAS??? YES, YOU CAN FINALLY HELP ME FIND WHAT I’M LOOKING FOR! THANK YOU FOR ASKING, I’M SORRY THAT I AM YELLING AND I KNOW THAT I SHOULD HAVE TAKEN YOU UP ON THE OFFER, LIKE, AN HOUR AGO BECAUSE IT’S THE THING ON MY LIST AND I’M PRETTY SURE I’M THE REASON THERE IS A …

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    Pickled Watermelon Radish and NessAlla Kombucha Peach Blush

    Pickled Watermelon Radish

    Put on your homesteading face, bust out your Ball jars, and discover this delicious way to serve up watermelon radish.

    Yield: 2 cups

    Directions:

  • After washing radishes well, use a mandoline or sharp knife to thinly slice radishes into rounds.  Place rounds into a clean canning jar.
  • In a non-reactive saucepan, bring the white vinegar, kombucha vinegar, salt, and sugar to a boil.  Simmer for one minute, or until salt and sugar are dissolved.  Remove from heat and add the peppercorns.
  • Pour liquid over radishes.  Let cool to room temperature, then pour in enough of the reserved Peach Blush kombucha vinegar to cover radishes completely.
  • Cover jar and refrigerate.  Store up to 3 months.
  •  Adapted from Food52

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    Brew Days

    To make the best Kombucha you must always use super fresh ingredients.  We are so blessed to be using this beautiful tea from our friends at Rishi Tea (mke, wi) … Brew days are always the best! Thank You! #rishitea #whosyourbooch #alwaysfresh

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    Kombucha Jello Momma Cuisine

    Blueberry Kombucha Jello

    Joanna Cook from MommaCuisine.com has whipped up an incredible recipe featuring NessAlla Blueberry Kombucha. Head on over to her blog for the recipe!

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    Chicken Cutlets with NessAlla Cream Sauce

    Chicken Cutlets

    Joanna Cook from MommaCuisine.com smothers her chicken cutlets with a NessAlla Kombucha Oolong Cream Sauce. They are delicious. Head on over to her blog for the recipe!

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    Jicama Slaw from Momma Cuisine

    Jicama Slaw

    Joanna Cook from MommaCuisine.com has created a crisp summer slaw featuring NessAlla Kombucha Lemongrass Ginger Vinaigrette. Head on over to her blog for the recipe!

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