A Holiday Cheers Iced Cocoa Mocktail That's Perfect for Your Next Get Together

A Holiday Cheers Iced Cocoa Mocktail That's Perfect for Your Next Get Together

Ah, the holidays. When the days get shorter, the weather gets chillier, and the festivities get merrier. We always look forward to this time of year, and try to savor every moment until the new year!

With all the upcoming parties and engagements, we're firm believers in being armed with an array of recipe options to be the hostess with the mostest, or the best guest.

Enter our once-in-a-year seasonal Holiday Cheers flavor. The festive probiotic tea is a mix of unique flavors like ginger, allspice, vanilla and chocolate and makes for the perfect detox from all the typical holiday treats.

Here we're mixing up a non-alcoholic mocktail that combines delicious flavor of cold brew coffee, hazelnut milk and our Holiday Cheers kombucha. Trust us- it's delicious AND refreshing.

Read on for the full Holiday Cheers Iced Cocoa Mocktail recipe.



Makes 4 servings


12 oz Holiday Cheers Health-Ade Kombucha, chilled
8 oz cold brew coffee, chilled
20 oz hazelnut milk, chilled
6 oz crushed ice
1 tsp cinnamon
2 tsp cocoa powder
6 drops chocolate bitters
2 tsp honey plus more for coating rim
2 oz finely shaved chocolate, for coating rim
4 dark chocolate squares, cut into triangles, for garnish


In a high-powered blender, combine kombucha, coffee, hazelnut milk, crushed ice, cinnamon, cocoa powder, bitters and honey. Blend on high speed for 1 minute, until well combined and frosty.
Take a dab of honey and gently coat rims of chilled glasses. Dip into shaved chocolate and swirl to evenly coat.
Divide drink evenly between glasses and garnish with chocolate triangle and a dash of cinnamon. Cheers!

Note: kombucha and coffee/hazelnut milk will naturally separate. Keep a spoon handy to stir while enjoyed.


Plan on mixing up this tasty libation? #SpreadTheCheers by tagging us on social media and showing us your yummy creations! 

Bubbly Gang
Bubbly Gang

We are the bubbly gang.

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