I’ve been on a serious kombucha binge lately. At least as far as terrible things to binge goes, kombucha is probably pretty low on the list. If you’re unaware, kombucha is a fermented tea beverage that is full of probiotics and comes in loads of different brands and flavors. I started drinking kombucha a few years ago, but recently I feel like they’ve become more readily available and there are TONS of new flavors and brands. I don’t feel like I’ve had the same flavor twice in the last few months because I’m always trying new ones. There are also loads of local brands here in Kentucky that are manufacturing kombucha like Kentucky Kombucha and ZOFI Kombucha. You can even get it on tap in some places. (I really love living in the city.) Long story short, I’m obsessed with kombucha. #notsponsored. I’m also obsessed with brunch, which is the perfect place to serve these kombucha mimosas.
Kombucha provides the same fizziness that Champagne does, but without all the booziness. If that makes you sad, know that there is a teensy bit of alcohol in kombucha (not enough to matter). But, you can feel good about drinking it AND if you’re not sold on the taste of ‘bucha yet, the orange juice will help with that. I like juicing my own orange for the juice, but obviously, you can just use your favorite store bought OJ. Happy Drinking!
Check out more brunch recipes!
- 4 cups chilled orange juice (I used fresh squeezed, which is preferred but not necessary)
- 2 - 450ml bottles of kombucha, flavor of your choice (I used pineapple peach)
- Fill Champagne flutes half way with orange juice and fill the rest of the way with kombucha. Serve immediately
Wow. That was hard.