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    Home » Recipes » Kombucha

    Modified: Mar 11, 2024 · Published: Feb 12, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Mocha Kombucha

    Jump to Recipe Pin

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

    Mocha Kombucha in mason jar close up.

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    I'll email this post to you, so you can come back to it later!

    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.

    Jump to:
    • ❤️ 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

    Ingredients for mocha kombucha on a cutting board with labels.
    • 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.

    Flip-top bottle being popped open.

    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.

    1. 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.
    2. 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.
    Mocha Kombucha close up with spoonfuls of coffee beans and cacao powder.

    5 Secrets To Making Kombucha

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🥃 Other Kombucha Recipes

    • Chai Kombucha
      Chai Kombucha
    • Vanilla Kombucha
      Vanilla Kombucha
    • Banana Kombucha
      Banana Kombucha
    • Lemon Turmeric Kombucha
      Lemon Turmeric Kombucha

    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    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
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    5 from 2 votes

    Mocha Kombucha

    Love kombucha? Love coffee? This chocolaty Mocha Kombucha is the best of both worlds! Made with cacao powder and cold brew coffee.
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 10 minutes minutes
    Servings 12
    Calories 144kcal
    Author Willow Moon
    Prevent your screen from going dark

    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

    Calories: 144kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 179mg | Fiber: 2g | Sugar: 30g | Calcium: 46mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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    Mocha Kombucha

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