Love kombucha? Love coffee? This chocolaty Mocha Kombucha is the best of both worlds! Made with cacao powder and cold brew coffee.

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Coffee, chocolate, and kombucha may sound like a strange combination, but trust me it is truly delicious!

I first made a Coffee Kombucha recipe and a Chocolate Kombucha recipe and fell in love with both, so I figured I'd combine them.

All three are really yummy, with probably the Coffee Kombucha being my favorite.

If you love coffee and chocolate try my Chocolate Almond Overnight Oats and Cold Brew Cacao Coffee.

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❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
🥃 Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

If you love chocolate, coffee, and kombucha, you're going to love this! It may sound like a strange combo, but it's delicious.
It's cheaper than store-bought and you get to control the ingredients.

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. The result is a fizzy-flavored drink.

You can ferment the flavored kombucha 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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Coffee: I used cold brew coffee because it is less acidic. You could use regular brewed coffee.
Cacao powder: Adds chocolate flavor. You could also use unsweetened cocoa powder.
Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

Pour ¼ cup cold brew coffee, ¼ cup cacao powder, and ¼ cup maple syrup into each bottle. Pour your 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.

🔪 Instructions

Coffee being poured into a funnel into a bottle.

Step 1: Pour ¼ cup cold brew coffee into each bottle.

Cacao powder being poured into a funnel into a bottle.

Step 2: Pour ¼ cup cacao powder into each bottle.

Maple syrup being poured into a funnel over a bottle.

Step 3: Pour ¼ cup maple syrup into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 4: Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 5: Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness.

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.

💭 Tips

Shake the bottle before pouring a glassful. The cacao powder will settle to the bottom.
You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.