Chocolate Coffee Kombucha
This recipe calls for either raw cacao or cocoa powder. Both are fermented foods. Cacao is made by cold pressing unroasted cocoa beans. This process keeps the living enzymes in the cocoa and removes the fat. Cocoa powder is raw cacao that’s been roasted at a higher temperature. The extra sugar in this recipe is food for the kombucha and will be consumed by the end of fermentation.
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Servings: 16 ounces
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Ingredients
- ⅛ teaspoon Dutch Chocolate – or Raw Cacao Powder
- ½ teaspoon sugar
- 14 ounces Coffee Kombucha
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Instructions
- Add your cacao and sugar to a 16-ounce bottle.
- Add 14 ounces of Plain Kombucha to the bottle leaving a small amount of room (about 1 inch) at the top.
- Cap your bottle and allow to ferment for 5-10 days (less time if your house is above 75°F).
- Once ready, you can drink or refrigerate for storing.
- Raw Cacao beans growing!
Notes
Make sure you use good bottles made for brewing. Check your bottles often by opening them so they don’t explode.
