Okay before we start, this isn’t exactly a typical ‘energy drink’. The ingredients can span from pretty plain to extravagant. This is meant for those with basic knowledge of Kombucha brewing, at the end of the blog, there are further links to help you on your way to making this yourself!
My verision of an energy drink is fermented coffee. WHAT?! Yes... hear me out.
Kombucha is a probiotic tea drink you can make yourself in your very home! The caffeine from the tea is left intact, meaning it can give you the feeling of a boost of energy just like a cup of tea, or in our case, coffee.
I make this from distilled black coffee, so it’s a fermented coffee. It is fizzy like a coffee flavored energy drink but hopefully lower on sugar, may deliver beneficial probiotics and with the goal to be cheaper to make in the long run.
Let me explain how how I make mine!
Coffee Energy Drink:
*for this you will need a basic understanding of brewing Kombucha. Again, check below for links!*
-Fresh brewed, room temperature coffee
- 1/4 of your total amount of liquids should be Kombucha from your previous batch. If your batch is one cup of Kombucha, 1/4 of a cup
of the tea should be Kombucha.
*Natural Flavors: I chose carob powder and maca root powder. More ideas would be:
- Vanilla bean
-Natural flavors such as hazelnut
-Chocolate peanut butter
I make a gallons of Kombucha at a time, so for me, I would use somewhat under a gallon of coffee/Kombucha mix, cooled to room temperature. Never add Kombucha to hot anything. Whatever size your jar, do less than that. Simply put, we are replacing the black tea in your Kombucha with black coffee.
Add your sugar into your black coffee and dissolve. Once the brew has cooled, add your Kombucha and Scoby. Allow first ferment until desired level is reached. Feel free to test with alcohol Strip at this
point or wait until after second ferment.
During second ferment, pour black coffee
kombucha into desired bottles or jars. Then, add a small amount of your desired flavor. For my blend above, I chose maca root powder, carob powder and a dash of simple sugar syrup to help my brew develop a nice fizz.
At second ferment, begin your first ferment with your Scoby.
Once your second ferment is done, it’s ready to drink!
*If you find your Scoby is losing steam or making less babies, becoming unhealthy, etc. give your coffee Scoby a vacation in some black tea with lots of sugar. Remember to stay mindful of the warning signs of a sickly Scoby and make your brews with careful sanitation*
Be sure to ask your doctor if caffeinated or fermented beverages are for you. My blogs are meant to be entertainment and recipe sources, not meant to replace your doctor or treat, diagnose, prevent, cure or give medical advice. Do your own due diligence before trying anything new. Always allergy test as well.
With all that being said, I am quite caffeine sensitive (as I don’t expose muself to caffeine often). I can do most teas in moderation but I generally stay clear of coffee now. My husband on the other hand loves this and prefers it over regular kombucha! He’s the one that said it tasted like a coffee energy drink!
I hope someone found a new way to enjoy kombucha! I know this little drink has changed our lives! Our fizzy drink replaced soda and now, energy drinks!
Hope you enjoy!
The Smart Girl in Pants
The Smart Girl in Pants