This homemade Chocolate Mojito Kombucha has all the flavors of a chocolate mojito but in a kombucha.
Chocolate, mint, and lime juice are an excellent 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.
A chocolate mint recipe to try is my Chocolate Peppermint Truffles recipe.
❤️ Why You'll Love It
- It has the perfect balance of flavors.
- It is cheaper than store-bought.
- It is customizable.
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 for 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.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Lime juice: Freshly squeezed lime juice is best. I do not recommend store-bought lime juice because it has additives.
- Cacao powder (or cocoa powder): Adds a chocolate flavor.
- Agave syrup: Adds sweetness. You could also use maple syrup or simple syrup.
- Mint leaves: I used fresh mint leaves. You could also use a very small amount of mint extract.
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.
Step 1: Pour ¼ cup lime juice, ¼ cup cacao powder, ¼ cup agave syrup, and 4 mint leaves into each bottle.
Step 2: Pour homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: 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.
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.
- Shake the bottle before pouring a glassful. The cacao powder will settle to the bottom.
- You can substitute the agave syrup with maple syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
No, this chocolate mojito kombucha does not have added alcohol.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
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Chocolate Mojito Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 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.