Cacao Coffee Kombucha
As you may have surmised from my blog posts and social media outlets, I ❤️ kombucha. So full of probiotic goodness! I’ve shared a Chai Spice, Hibiscus , and even a Golden Milk Ice Cream Kombucha Float recipe and have dubbed March Kombucha Month, where I'm sharing a new and unique kombucha recipe every Wednesday here on the blog.
Good news, I’ve got even more unique flavors to try for your next batch of ‘booch.
March is officially (unofficially) the month of Kombucha and the first one I have for you is delicious Chocolate Coffee.
Chocolate. Coffee. Do you need to know any more? Read on below for the simple and uniquely delicious recipe.
6 cups water
1/2-1 cup coffee grinds (depending on how strong you like your coffee)
1 Tbs raw cacao
1/2 cup sugar
1/2 cup starter kombucha
- Boil water, stir in sugar until dissolved
- Add coffee and cacao, let cool completely
- Strain with a coffee filter over a fine mesh sieve. *See note below*
- Add SCOBY+starter kombucha to the coffee
- Cover jar with a cloth or towel secured with a rubber band (I also use a paper towel or coffee filter secured with a mason jar lid ring)
- Remove film that forms on top of kombucha and discard.
- Let ferment 4-10 days (mine was perfect at day 4)
*Note: For steps 1-3, you can use the hot water to strain the coffee and cacao right into the vessel you’re using directly using a sieve and coffee filter. Then stir in the sugar until completely dissolved and follow the remaining directions.
Note: You can't use the coffee SCOBY for other types of kombucha, it can only be used for coffee kombucha going forward b/c it absorbs the flavor of the coffee
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