This homemade Chocolate Mojito Kombucha has all the flavors of a chocolate mojito but in a kombucha.
Chocolate, mint, and lime juice are a wonderful combination of flavors. Add them to kombucha and you have the perfect drink. (I'm a bit biased since kombucha is my go-to drink of choice.)
This homemade kombucha is a refreshing drink. It's a nice non-alcoholic option for a party or get-together.
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.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor, which is what you'll be doing for this recipe.
You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment 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.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Pour ¼ cup lime juice, ¼ cup cacao powder, ¼ cup agave syrup, and 4 mint leaves into each bottle. Pour homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. 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.
Other Kombucha Recipes
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 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.
- Shake bottle before pouring a glassful. The cacao powder will settle to the bottom.
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- You can substitute the agave syrup with maple syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
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You May Need:
Chocolate Mojito Kombucha
- 12 cups homemade kombucha
- 1 cup lime juice
- 1 cup cacao powder or cocoa powder
- 1 cup agave syrup
- 16 mint leaves finely chopped
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ¼ cup lime juice, ¼ cup cacao powder, ¼ cup agave syrup, and 4 mint leaves into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each 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.
I didn't have individual bottles but I use a 1 gallon keg growler for my kombucha. So I just put everything in The growler as the recipe States let it set and tried it and it was delicious the one thing that I did do differently just because cocoa powder is hydrophobic is heated it up in a pan with some water to get a chocolate syrup consistency then combined the honey with it and lime juice to cool it down to room temperature , then added that to the growler
Willow Moon says
That's a great idea to make a chocolate syrup! I'm glad you liked it!