Kombucha. You’d be forgiven if you thought it was a type of Japanese theatre. It is in fact, a refreshing a delicious fermented tea drink, and now that it’s on my radar, I can confirm it will be staying.
After sampling Equinox Kombucha at the industry show Imbibe, a few weeks ago, I was a fan. The lightly effervescent, sharp yet subtle flavour of their Kombucha is a delight for the plate, particularly in this warmer weather we have been enjoying in London.
Made from green tea and fermented with live bacteria and yeasts, this ancient Chinese drink is brimming with healthful properties. Giving you a dose of vitamins, minerals, acids and energy, Kombucha certainly makes for a wonderful pick-me-up and has far less calories than many other “healthy” drinks.
Delicious straight from the bottle, Kombucha is a fun ingredient to play around with. One recipe I thoroughly enjoyed comes form the book Kombucha Revolution by Stephen Lee and Ken Koopman. This blueberry smoothie is a gorgeous mix of tartness, sweetness and refreshment. An ideal breakfast drink.
Ingredients
- 1 cup original Equinox Kombucha
- handful of blueberries
- fat dollop of Greek yogurt
- squeeze of honey
Method
- Combine all ingredients in a blender until smooth.
