Chocolate Kombucha

Ingredients: 12 cups homemade kombucha 1 cup cacao powder (or cocoa powder) 1 cup maple syrup

Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles. Pour ¼ cup cacao powder and ¼ cup maple syrup into each 25 ounce bottle.

Using a funnel, pour freshly made homemade kombucha into each bottle leaving 1-2" head space. Let bottles sit out (at 75° - 85°) 1-5 days, making sure to pop the lids each day (or a few times a 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.

Click to get  the recipe @