On The Town With Kind Kreme

Kombucha Kamp discovers
The Kombucha Float!

Hey Everyone!  It’s the latest episode of Kombucha Kamp On The Town and I had the chance to meet the lovely ladies of Kind Kreme in Studio City. In this video, Mimi scoops up a fantastic Honey Vanilla Ginger Kombucha Float. Later, Mollie tells me all about her desire to provide the vegan kids out there (young and old!) with delicious, healthful, conscious desserts that will still please the average omnivore that wanders in looking for a traditional sugar rush. (Oh, by the way, she’s nailed it.)

Let me say, the Kombucha Float was amazing.  So yummy, I just love the sweet/sour combination and ginger is one of my favorite Kombucha flavors.  If you live in or around Los Angeles, give this place a try soon.  (Psst: I hear more locations are in the works.)  Highly recommended.
Thanks again, Ladies!
Here are some pics.
Mollie Engleheart of Kind Kreme in Studio City, CA talks to Hannah Crum, The Kombucha Mamma about the Kombucha FloatHannah Crum sips a Kombucha Float from Kind Kreme
Hannah Crum decides she likes the Kombucha Float from Kind KremeMimi of Kind Kreme explains why she loves Kombucha and Kombucha floats

Check out the video below!

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Between you and me, also try the chocolate soft serve.  It tastes better than I remember as a kid, and no clearing my throat afterwards. Really awesome.

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Visit them online:
The Kind Kreme logo
Or you can find them on:
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Click the image to watch a
previous episode of KK On The Town
with Rod Rotondi of Leaf Organics

Rod Rotondi of Leaf Organics talks to Hannah Crum, The Kombucha Mamma

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Hannah Crum, the Kombucha Mamma!Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +
Kombucha Mamma SCOBYs & Kits ship free in the US!
15 Responses to On The Town With Kind Kreme
  1. Summer

    Wow! Who knew? I'm definitely going to have to go try this! Cute vid =)

  2. Victoria

    I love Kombucha in my raw milk kefir! :)

    • Ohhhh. Love that idea. Gonna try it as I’ve just started my own raw milk kefir at home.

    • Lisa

      Victoria, what is your ratio for Kombucha and kefir mixed?

  3. Heather

    Hi Hannah! I took your class several months ago I think. The new KindKreme in Pasadena is opening across the street from my apartment building! I can’t wait to try it.

    • Yay! Its very delicious – yum! How is your continuous brewing going?

  4. Kombucha and vegan ice cream!!!???? OMG, what a combo!!! Gotta try!!!

  5. Lou

    Wow, just wow. Am so going to try make my own version :)

  6. Is there a recipe? Did I miss it?

    • The recipe is simple! Add your favorite flavor of ice cream to a glass, top off with a complementary flavor of Kombucha – voila – Kombucha Float!

  7. tony

    next week Kombocha Pizza

  8. janet

    I have a small electric ice cream maker (kind you freeze the bowl) and this is on my “to do” list later when my ice cream lovin’ ramps up this summer. On my 3rd gallon KT brew. I love the process and getting the hang of it now. Ginger is my fav.

  9. I so wish I still lived in CA….hmmm, more locations…considering Austin? :) Until then, thanks for the brilliant idea!

  10. Farideh

    Dear Hanna:
    How long the scooby in the tea can sit in fridge before it is used in the brew?

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Continuous Brew mini-FAQ

How does it work?

By changing the starting ratio from…
1 Part KT:9 Parts Starter (orignial method)
to
3 Parts KT:1 PART Starter Liquid (CB method)
…the brewing cycle is dramatically reduced (just 1-2 days to complete).

Posted in: Continuous Brew mini-FAQ

What about the Sugar?

Your colony of bacteria and yeast will be hungry and will very quickly process the small amount of sugar into mature KT.

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I don’t want to take on more work.

Actually, CB results in less work.  One example: a more streamlined bottling experience, without the need to lift your brewing vessel, clean it every week or deal with the mess afterwards.

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I can customize the flavor?

Sure, just drain mature KT and add starter liquid to taste.  Or for bottles, flavor as desired – no funnel, no mess!

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It’s actually healthier?

So says Michael Roussin and experts worldwide.

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Will I have too much Kombucha?

Not at all.  Having it on tap will change your perspective.  Plus, you’ll find friends, family and neighbors eyeing your Kombucha set-up with envy and maybe even helping themselves to a fresh glass.

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Really? You’re telling me it’s fun?

Yes.  With a straight face.  It is.

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I’m nervous. Is it hard?

Don’t be nervous.  You have the experience of hundreds of homebrewers backing you up in the form of my detailed instructions and maintenance plan.  You will be guided along the way.  You will save time and effort.

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