Our dark chocolate peppermint kombucha recipe is a holiday must! This tasty treat delivers rich chocolate flavor combined with a refreshing twist of peppermint.
Place 1/2 candy cane in food processor and blend until it is broken into fine pieces (alternatively, place it in a bag and hit it with the round side of a spoon until it is broken into fine pieces)
Add the candy cane pieces/powder to the bottle
Add the cocoa powder to the bottle
Top off the bottle with fermented kombucha, leaving about 1 inch of head space at the top of the bottle
Seal the bottle and store it in a dark space for 2-3 days. When flavor meets your preference, store the bottle in the refrigerator and enjoy!