So if chicory works, why not freshly ground coffee? Cold brewed watermelon coffee was born. So good!
Coffee ice cream is a favorite. Why not chicory, coconut milk & maple syrup? Vegan happens.
Often apple cider is too sweet and needs a touch of acid to make it great. A splash of apple cider vinegar does the trick. Infusing with hibiscus is way better.
If you think about tea as dried leaves with complexity, why not curry leaves in a kombucha? It adds a smoky element without fire. Thickened the fermented liquid as well. Crazy!
If your kombucha SCOBY needs sugar, why not koji, the sweet base for sake? A killer marriage of amazake & tea. Ultimately used to make a wonderful blueberry sauce to compliment a buttermilk umami ice cream.
If you like both coffee and tea, why not combine them? When there's cold brewed coffee in the fridge and garam masala hibiscus syrup around, there is really no choice. I couldn't stop drinking it.
Have you considered using the delicious flesh stuck to mango seeds as the sugar to feed your kombucha? What about infusing it with fresh elderflower you found on a walk and palm sugar that's been sitting in your pantry for a very long time. Perfect for a secondary fermentation. Gotta love natural carbonation.
Coffee or black tea dulce de leche is pretty great. Why not roasted medicinal reishi mushrooms?
Long story short, your favorite drink originated from experimentation and experience, so why not make a new one that's truly yours?
As always, please share your discoveries to keep the ideas bouncing.