Ready to make that daily coffee of yours healthier? 

Enter Coffee Kombucha.

Surprisingly tasty.

Despite how it mutilated the SCOBY.

But I anticipated this.  After all, the coffee is so acidic that there is no need to add previously fermented kombucha.

This may turn you off from making this beverage, but quite honestly the coffee SCOBY reminded me of a placenta.

Even a placenta can be eaten, though.

If you can’t stop bleeding after giving birth, a chewy bite of your placenta will act like Pitocin.  (God is so creative.)

Ingredients

• 2 quarts caffeinated organic brewed coffee
• 1 cup organic cane sugar
• kombucha SCOBY(use an offspring – not your main SCOBY)

Directions

After brewing your coffee, add sugar while the coffee is still hot.

I love the designs the steam made as it cooled.

Once cooled, add your SCOBY.  Cover and allow to rest for 5 – 10 days, depending on your taste buds and desire for all the the caffeine and sugar to be eaten.

You will see some carbonation when you transfer it to a storage jar.

Chill and enjoy!

For video instructions  or should you desire to purchase a kombucha SCOBY, refer to Cultures for Health. 

To see my tutorial on Kombucha Tea refer to this recipe.

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