Recipe: 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.


  • 1/2 tsp. cocoa powder
  • 1 Tbsp. 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 1/2-1 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.

At A Glance

PREP: 5 minutes
COOK: 7 days
TOTAL: 7 days, 5 minutes
YIELD: Makes 16 ounces of kombucha