This sweet Chocolate Cherry Kombucha is a fun treat that you can feel good about! Made with dark cherries, cacao powder, and homemade kombucha.
This Chocolate Cherry Kombucha a dessert in drink form. It is healthy yet feels indulgent.
You can make this homemade kombucha any time of the year because you can use fresh or frozen cherries.
I always have frozen cherries in my freezer to add to smoothies, and now those cherries do double duty as one of my favorite kombucha flavors.
My Cherry Soda recipe is a great alternative to store-bought soda.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles (1-3 days for this recipe). The result is a fizzy flavored drink.
You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Cacao powder: Adds the chocolaty flavor. I used raw cacao powder, but you could also use cocoa powder.
- Cherries: I used frozen cherries because that is what I always have on hand. You can use frozen or fresh cherries.
- Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup or your favorite sweetener.
- Almond extract: Adds more fruity flavor. You can leave it out.
- Smush ½ cup fresh or frozen cherries into each bottle. Pour ¼ cup cacao powder, 2 tablespoons maple syrup, and ¼ teaspoon almond extract into each bottle. Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 1-3 days.
- Pop open the lids at least once a day. For this kombucha recipe, I like to pop the bottles a few times a day.
- Adding cacao powder to kombucha makes it carbonate faster than other flavors. Pressure builds, and this allows it to escape.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
This recipe in particular needs a good amount of burping! The carbonation builds quickly in this recipe and will be done within a couple of days depending upon weather and elevation.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Refrigerate after the kombucha is done fermenting.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener. You could leave it out altogether, but I like it better with.
- If you use cocoa powder instead of raw cacao powder, make sure it doesn't have any other ingredients added in.
- Shake bottle before pouring a glassful. The cacao powder will settle to the bottom.
5 Secrets To Making Kombucha
Kombucha just got easier!
We respect your privacy. Unsubscribe at any time.
Chocolate Cherry Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- If using frozen cherries, allow them to thaw first so that it's easy to smush them into bottles.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup cherries into each 25 ounce bottle. Pour ¼ cup cacao powder, 2 tablespoons maple syrup, and ¼ teaspoon almond extract into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 1-3 days, making sure to pop the lids each day (or a few times a day) to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.