Coffee Kombucha is my daughter Maci’s creation. She is always coming up with the most intense creation. I guess the apple doesn’t fall to far from the tree.
One of my favorite experiments has been making Coffee Kombucha! I saw someone mention it on a comment on a blog last spring and I had to try and see if I could make it!
It’s super simple to make.
I occasionally have digestive issues with coffee because it is so acidic. But since Kombucha is alkaline it seems to have balanced that out!
(You can cut this recipe in half for a smaller batch)
- 3 Quarts of organic plain coffee
- 1 cup of sugar, regular, or sucant
- 1 cup of regular kombucha and 1 scoby
- Make 3 Quarts of organic PLAIN coffee
- As soon as the coffee has finished brewing, add the sugar and stir until it has dissolved. Set aside.
- Once the coffee mixture has cooled, add the kombucha and scoby.
- Place in a glass or ceramic container.
- Cover the jar with a linen or cloth towel.
- Secured with a tight rubber band.
- Allow the jar to sit undisturbed at room temperature out of direct sunlight for 3 to seven days
- Once the coffee kombucha suits your taste. Pour the mixture into bottles, leaving a bit of headspace at the top of each bottle.
- Clamp the caps closed, and transfer the bottles to the refrigerator, reserving 1 cup of the coffee kombucha for making the next batch.
- A note on future batches: When you make your second batch, you can use one cup of the coffee kombucha instead of the original kombucha. This will give it even more kick.
- 8oz of coffee kombucha
- 2 oz of Kefir
- Stevia and or Honey
- ½ cup ice
- Add 8oz of coffee kombucha to a blender
- Add kefir, stevia or honey.
- Add ice.
- Blend and drink.
- You can substitute milk or cream (Instead of kefir).