As a personal fan of trying weird foods and drinks, I was particularly drawn to Kombucha, because, you know, who wouldn’t want to try fermented tea produced by a symbiotic colony of bacteria and yeast?
But I get it...most people think Kombucha is weird. Fermented tea is just a strange concept for the average westerner, but don’t knock this drink down. Just try to change it up. By changing the drink and using coffee instead of tea, it becomes a little easier to become a komcucha fan. It’s a great way to get the coffee lover to enjoy your weird fermented beverage.
Recipe from Wellness Mama.
Coffee Kombucha Ingredients
3 quarts of brewed coffee
1 tablespoon brewed and unflavored regular kombucha
1 cup of organic sugar
1 kombucha SCOBY
1/4 cup simple syrup
10 drops of vanilla creme or english toffee flavored stevia
Add the sugar to the coffee while it is still hot and stir to dissolve.
Let the coffee cool to room temperature.
Place the brewed coffee in a gallon-size glass jar (if you want, you can make a half batch with only 1.5 quarts of coffee and 1/2 cup sugar)
Add the SCOBY and 1 tablespoon of brewed kombucha (for the acidity) to the jar.
Cover with cheesecloth or a coffee filter and a rubber band.
Let sit at room temperature for 3-5 days or until it reaches desired flavor. It will still be slightly tangy and bitter at this point.
Remove the SCOBY and use to make a new batch (if making more).
Pour the brewed coffee kombucha into quart size mason jars with airtight lids or bottles for the second ferment.
Add the simple syrup and stevia to the jars or bottles (divide evenly between the jars).
Place air-tight lids on the glass jars and leave at room temperature for an additional 24-48 hours for a second ferment. This will add carbonation and a little more sweetness to the brew.
Refrigerate and serve cold as desired.
Personally, I would drink over ice with some yummy coconut milk or creamer. It’s a perfect pick-me-up for a summertime afternoon!