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Orange Creamsicle Kombucha

Orange Creamsicle Kombucha

One of my fondest childhood memories is enjoying orange creamsicles after soccer games during the summer. It was always hard to resist the temptation to bite straight into the popsicle before letting it thaw and soften up a bit. Eeeevery body knows the best time to eat a creamsicle is just before it begins dripping all over the place.

While I’m not much of a popsicle eater any more, I enjoy sipping on cool, crisp, flavorful beverages during hot summer days. It shouldn’t come as a shocker that my drink of choice is usually kombucha. I love the flavor, the fizz, and also the fact that I’m taking in all sorts of probiotics, vitamins, and minerals while I’m enjoying a nice bevvy.

If you are familiar with kombucha, you know it has a somewhat vinegar-y flavor, and that flavor can be stronger when it’s brewed at home. This is where the creamsicle comes into play.  I made a batch of orange-flavored kombucha and thought adding full-fat coconut milk before drinking it would be a nice balance to the acidity.  I loved the way it turned out, and the zesty creamy flavor was quite the treat! You get all the spunk of a creamsicle without getting your mouth stuck to a popsicle, or having creamsicle drips all over your hands/face/car/pets.

Orange Creamsicle Kombucha

If you’ve never made kombucha, you can read my post on How to Make Homemade Kombucha. This recipe begins after you have already brewed a batch of kombucha and are ready to bottle it and put it through secondary fermentation. The whole process is easy, and the drink will bring you back to the creamsicle days of yore.

Orange Creamsicle Kombucha

Orange Creamsicle Kombucha

Creamy, tangy, sweet kombucha is a refreshing beverage.
Prep Time: 15 minutes
Total Time: 15 minutes
1 gallon homemade kombucha


For Orange-Flavored Kombucha:

  • 1 gallon homemade kombucha
  • 3 cups extra pulp orange juice*

For Orange Creamsicle Kombucha:

  • 16 ounces homemade orange-flavored kombucha
  • 3 tablespoons to 4 full-fat canned coconut milk


  • Transfer half of the homemade kombucha and half of the orange juice to a ½-gallon pitcher and stir.
  • Pour the orange kombucha into 16-ounce sanitized glass bottles and seal.
  • Leave the bottles in a warm, dark spot in your house (a pantry or a closet works great) for 3 days to allow for secondary fermentation.
  • Transfer bottles to the refrigerator and refrigerate until chilled.

Make Orange Creamsicle Kombucha:

  • Carefully open one of the bottles of orange kombucha (note that pressure will build during secondary fermentation, so be careful to point the bottle away from your face when opening).
  • Using a strainer, strain the kombucha into a glass. This will remove the orange pulp and any small SCOBYs that have formed during secondary fermentation.
  • Add 3 to 4 tablespoons of full-fat canned coconut milk. Mix and enjoy!


*I recommend using orange juice that has a lot of pulp, because fruit pulp helps make your kombucha fizzy. You can strain the pulp out of the kombucha before you drink it.


Serving: 1grams
Course: Beverages
Cuisine: American
Keyword: baked gluten free apple fritter, dairy free, dairy free recipes, easy healthy recipes, gluten free recipes, gut healthy recipes
Servings: 1 gallon homemade kombucha
Author: Julia

If you’re looking for more tips or recipes for brewing homemade kombucha, check out my cookbook, Delicious Probiotic Drinks.

Recipe Rating

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Thursday 28th of August 2014

My scoby is on the way; I found a huge jug at TJ Maxx to brew it in, now I am wondering about bottles... Are dark best? What size? What about lids? Are they reusable? Any suggestions would be very much appreciated. Also, must the entire jar be flavored the same or can it be split up? Thanks so much! I am drooling on my keyboard because Orange Creamsicles were my FAVORITE growing up!!! Margot


Friday 29th of August 2014

Hi Margot! Congrats on beginning your own kombucha brew!

I recommend using dark bottles because probiotics don't like to be exposed to sunlight. Use glass bottles with plastic or rubber lids, and make sure they're well sanitized before you bottle the kombucha. And yes, you can reuse the bottles. I've used these amber flip cap bottles for the last three years and they work great.

For the primary brew, don't add any flavors - simply brew the scoby in sugar tea. For the secondary fermentation, you can flavor the kombucha any way you would like, and yup, you can split it up, since it's just going in bottles. I recommend reading my How to Brew Kombucha post before starting your first batch :)

Let me know if you have any other questions and congrats again!

Emily {Rainbow Delicious}

Friday 8th of August 2014

I've recently discovered kombucha and love it! Can't wait to try out this recipe!


Sunday 10th of August 2014

Wahoo!! Kombucha for life! SO glad you've been welcomed into the wonderful world of kombucha. Let me know if you have any questions about brewing it at home!


Tuesday 5th of August 2014

YOU are brilliant. Absolutely brilliant. Who doesn't love creamsicles, or at least have great memories of them? And now we get to have one in our kombucha. Love it.


Thursday 7th of August 2014

Aww, thanks Elaine!! I have to admit, it took me 3 years of kombucha brewing to come up with the creamsicle idea, haha! Pretty amazing what you can do with the stuff! So happy you're a fellow brewer and let me know how you like the recipe if you try it!! xoxo


Monday 4th of August 2014

I haven't had a creamsicle in ages, but at this point in my life...I'll concede all the artifical color and make this kombucha instead!


Thursday 7th of August 2014

Love the way you think! Couldn't they just make creamsicles without artificial colors and all the crappola? I mean, seriously. :)

Alexis @ Hummusapien

Monday 4th of August 2014

How genius is this?! I used to lurveeeee creamiscles when I was little. And fudgesicles. I love how you used full fat coconut milk--I bet it's UBER creamy!


Thursday 7th of August 2014

Full-fat coconut milk and I are in a serious relationship. I feel like Lite coconut milk is the version that has no motion of the ocean, if you know what I'm saying. ;)

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