Chocolate Raspberry Bliss Kombucha

Share it on your social network:

Or you can just copy and share this url

Ingredients

Kombucha Ingredients
1 Cup Sugar White Refined Sugar or Cane Sugar
8 Tea Bags or 2 Tbs of Loose Leaf Tea You can use black or green tea or a mix. If you want to experiment, you can use other types of tea as long as the tea is unflavored
2 Cups of Kombucha Starter Kombucha Starter Use 2 cups of kombucha from the previous batch. If you don't have any, you can substitute white vinegar in the same amount
3.5 Quarts Distilled Water Use distiller water. Avoid tap water. You can use mineral water, but the minerals may affect the SCOBY, depending.
1 SCOBY If you break the container up into multiple batches, use one SCOBY per container
Raspberry Flavoring Ingredients
8 Cups Rasberries Fresh berries are preferrable though you can substitute in frozen in a pinch
8 Tbs Pectine
4 Cups Sugar
Chocolate Ingredients
Cocoa You can also use powdered pure chocolate
1 tsp Sugar You can use the same amount of Stevia INSTEAD of sugar if you wish
A pinch of Salt

Chocolate Raspberry Bliss Kombucha

Cuisine:

    The Chocolate and Raspberry Kombucha drink will not only please your taste buds, it will also give you more options with your Kombucha. This recipe gives you everything you need to make your own cocoa powder for chocolate and your raspberry jam to combine together in this healthy tasty drink. 

    • 12-15 Days
    • Medium

    Ingredients

    • Kombucha Ingredients

    • Raspberry Flavoring Ingredients

    • Chocolate Ingredients

    Directions

    Share

    Chocolate and raspberry go together in this healthy drink to give it a delightful flavor that you will want more of. Everyone needs to have a healthy dose of chocolate from time to time and in this drink, you won’t have to sacrifice healthy for taste.

    The goal in this recipe is to combine a great tasting healthy drink while using homemade ingredients that you prepared yourself. Prepare enough of the chocolate and raspberry kombucha drink to last you a while so you can enjoy it every day.

    Making your own chocolate and using fresh raspberries can give you a great end result and a better flavor to the end product and also allows you to control what you put into your drink so you can make sure that everything is organic.

    Steps

    1
    Done
    10-12 days

    Follow the Basic Kombucha Recipe

    Read our basic guide on how to create Kombucha.

    This is a crucial step in making your own Kombucha. You will need a dark place to allow the Kombucha to ferment.

    2
    Done

    Add in Chocolate

    Make your own chocolate to add to your Kombucha. You can purchase chocolate in the store for this recipe or make your own. You will want to shred the chocolate, add a little pinch or two of sugar, and one pinch of salt. When the basic Kombucha has sat in the dark for approximately seven days, pour it from the big jar that it ferments in to the plastic bottles it will carbonate in. This is where you want to add the flavoring into the empty bottles before you pour the basic Kombucha into. 

    3
    Done

    Make the Raspberry Jam and Add it to the Chocolate

    Raspberry jam is easy to make. You will need 8 cups of raw berries – stemmed, cored, and washed thoroughly. Use a food mill to separate the seeds from the raspberries if you prefer.  Bring the berries to a boil and add 4 cups of sugar and one box, or 8 Tablespoons of pectin. Remove from heat and fill jars or allow to cool and add to Kombucha recipe.  

    4
    Done

    Add Chocolate & Rasberry to Kombucha

    Once the chocolate and raspberry is added, stir thoroughly to dissolve and then pour in the Kombucha. Fill to one-half inches from the top of the bottle and then put the cap on.

    You must add the flavoring after the fermentation process on the basic Kombucha recipe. Don't add flavoring at any other time. If you don't have time, you can buy the raspberry jam and chocolate already shredded or dried into a powder. 

    5
    Done
    2 to 5 days

    Let Ferment Until Done Then Refrigerate

    Place in a dark place for about three days. You can take it out earlier or later, depending on your taste. Make sure your burp the Kombucha (open the lid) every day or two to release the pressure buildup. Once the Second Ferment is finished, remove the Kombucha from the container and place into bottles then refrigerate.

    At this point, your Kombucha is done.

    You can optionally strain the Kombucha to remove the fruit & particles before refrigerating.

    admin

    strawberry kombucha
    next
    Toasted Strawberry Kombucha
    strawberry kombucha
    next
    Toasted Strawberry Kombucha

    2 Comments Hide Comments

    I BELIEVE YOU COULD MAKE A GALLON OF THE TEA, LET IT SET IN A DARK PLACE STAYS WARM, THEN AFTER ABOUT A MONTH YOU SHOULD HAVE A MUSHROOM. SOME SAY YOU CAN SPEED UP THE PROCESS BY ADDING ABOUT 1/4 CUP OF VINEGAR TO YOUR STARTER BATCH.
    LOOK IT UP ONLINE FOR HOW TO MAKE A STARTER BATCH OF KOMBUCHA.

    Add Your Comment