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Chocolate-Raspberry Kombucha

It is an unlikely combination – kombucha and chocolate – but its unexpectedness is part of what makes it so delicious. Chocolate and raspberry are a great combination and make this recipe work delightfully.

The sugar in the jam creates a great carbonated beverage full of raspberry flavor with a hint of chocolate. 


  • ½ teaspoon cocoa powder
  • 1 tablespoon raspberry jam
  • Enough kombucha to fill your 16-ounce vessel



  1. Add the cocoa powder and raspberry jam to a pint-size container.
  2. Fill with kombucha, leaving ½-1 inch of headspace.
  3. Cap tightly and shake gently to dissolve cocoa powder and jam. Ferment 3-7 days, or until kombucha is carbonated to your liking. 
  4. Enjoy immediately or move bottles to refrigerator for storage. 

Ready for More Fun Kombucha Flavors?





Glass of chocolate-raspberry kombucha with raspberry-mint garnish on pink placemat

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