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
- 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
Step 1: Pour ¼ cup cold brew coffee into each bottle.
Step 2: Pour ¼ cup cacao powder into each bottle.
Step 3: Pour ¼ cup maple syrup into each 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.
5 Secrets To Making Kombucha
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🥃 Other Kombucha Recipes
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If you tried this Mocha Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Mocha Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 1 cup cold brew coffee
- 1 cup cacao powder
- 1 cup maple syrup
Instructions
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ¼ cup cold brew coffee, ¼ cup cacao powder, and ¼ cup maple syrup 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.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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