Some drinks quench your thirst. This one tells a story.

For us, this drink brings back memories of summer evenings at Grandma’s house. No visit was complete without a chilled glass waiting on the table, and if you’ve ever shared a meal in a Slavic home on a warm summer night, you’ve probably seen it there too. Sweet, tangy, lightly fizzy, and incredibly refreshing, it’s the kind of drink that lingers in your memory long after the last sip.

While making it does take time, don’t let that discourage you. Most of the process is simply waiting—letting the ingredients steep, cool, and ferment naturally. There’s very little hands-on work, just a little patience while the flavors come together.

Once it’s ready, though, don’t wait too long to enjoy it! Because it’s made with yeast, the drink continues to ferment over time. It’s at its absolute best when it’s fresh, with a light sparkle and bright, refreshing flavor. Pour yourself a cold glass, gather everyone around the table, and enjoy it while it’s at its peak.

Kvas

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Prep Time 3 minutes mins

Cook Time 15 minutes mins

Fermenting Time 2 days d

Servings: 1.5 Gallons

Course: Drinks

Cuisine: Russian, Slavic

Ingredients Method Notes

Ingredients

  

• 4.5 liters Water
• 4 cups Sugar Brown
• 3 tbsp Apple Cider Vinegar
• 1 cup Dried Plums
• 1 cup Raisins
• 1 tbsp Ground Coffee Wrapped and tied in a tea bag
• 1 tsp Active Dry Yeast

Method

 

1. Add your water, sugar, apple cider vinegar, raisins, and plums to your pot and set it to a boil. Mix once.
2. Once the mixture is boiling, turn off the heat completely.
3. Add your teabag of coffee to the pot and allow that to sit for about 2 hours. Then remove.
4. Once the mixture is completely cooled down to room temperature, add your yeast.
5. Allow this to sit for 10-12 hours.
6. Bottle up the mixture and place it in the fridge. Enjoy after about another 10-12 hours.

Notes

You want the coffee tied up so you can immediately remove it when needed. Leaving the coffee in for too long will leave you jittery after drinking the kvas.