Chocolate and mint have been soulmates since the first ice cream sundae was invented, so it was only a matter of time before someone brewed them up into a magical mug of heaven.
But fear not, this is not your average, syrupy hot cocoa. This Chocolate Mint Tea Latte is light, refreshing, and packs a surprisingly potent punch of chocolatey goodness.
Bonus? It’s way easier on the calorie count than its dessert doppelganger.
Why You’ll Love This Recipe
- Peppermint cools you down while the chocolate warms you up: The flavor is sooooo yummyy (plus, it tastes way better than cucumber water).
- Easy peasy, five-ingredient magic: Cacao nibs, black tea, peppermint tea, brown sugar, and milk – that’s all you need. No fancy syrups or mystery powders here.
- Frothed milk like a pro: Forget those expensive milk frothers, we’re getting fancy with a French press.
Ingredient Notes
- Cacao nibs: These aren’t sweet like chocolate chips, but offer a pure, unsweetened chocolate flavor. Grind them slightly for optimal infusion.
- Black tea: Assam adds a robust base, but feel free to use your favorite black tea.
- Peppermint tea: Choose loose leaf or sachets, whichever floats your boat.
- Milk: Any kind works, dairy or non-dairy. Get creative with flavors like coconut or oat!
Step-by-Step Instructions
- Grind the cacao nibs: A mini food processor is your friend here. Aim for smaller pieces for stronger chocolate flavor.
- Boil the water: Electric kettle with temperature control preferred (208°F), but stovetop works too. Filtered water boosts taste.
- Brew the tea: Combine cacao nibs, black tea, peppermint tea, and brown sugar in a teapot with a strainer. Pour hot water over and steep for 5 minutes.
- Froth the milk: Heat milk on the stovetop until tiny bubbles form. Pour into a French press and pump the plunger until frothy. Or, cheat with an electric frother.
- Strain and pour: Remove solids from the tea and pour into a mug. Top with frothed milk.
- Garnish (optional): Fresh mint leaves or chocolate shavings add a touch of decadence.
Notes
- Play around with the black tea! Earl Grey, Ceylon, or even chai spices can add different flavor dimensions.
- Feeling lazy? No sweat, use tea bags instead of loose tea.
- Got an electric milk frother? Use it! Skip the stovetop and go straight to frothy heaven.
Additional Tips
- You can also add a shot of espresso to this latte for an extra caffeine kick.
- If you’re feeling fancy, you can rim the mug with chocolate syrup before adding the latte.
- This latte is also delicious made with green tea or white tea.
Common Mistakes to Avoid
- Don’t skip the grinding! You want all that chocolaty goodness released.
- Don’t over-steep your tea – bitterness is not our friend.
- Don’t burn your milk! Keep it on low heat and watch those little bubbles.
Storing and Preserving
Store your ground cacao nibs in an airtight container in a cool, dark place.
The tea itself can be kept in the fridge for a couple of days, but I prefer using the tea ASAP for the best flavor.
Interesting Facts
Did you know cacao nibs are a superfood loaded with antioxidants and magnesium? So basically, this drink is practically healthy food, right?
Questions You May Have
1. What do cacao nibs taste like?
Unsweetened chocolate, like the bitter part of a dark chocolate bar. Think rich, earthy, and not your average sugary treat.
2. Why do I need to grind the nibs?
More surface area means more chocolate flavor extracted into your tea that’s why I grind the cocoa nibs using a mini food processor.
3. Is this latte caffeinated?
Yes, there is caffeine in both cocoa nibs and black tea used.
Chocolate Mint Tea Latte
Course: DrinksCuisine: American1
servings10
minutes5
minutes120
kcal15
minutesA refreshing and healthy alternative to hot chocolate
Ingredients
3/4 cup water
1/3 cup milk (any kind)
2 teaspoons ground cacao nibs
2 teaspoons brown sugar
1 teaspoon Assam black tea
1/2 teaspoon peppermint tea
- Equipment
Directions
- Grind the cacao nibs in a mini food processor until they are finely ground.
- Boil the water in a kettle or saucepan.
- Combine the ground cacao nibs, black tea, peppermint tea, brown sugar, and hot water in a teapot.
- Cover the teapot and steep for 5 minutes.
- While the tea is steeping, heat the milk in a saucepan over low heat until it is hot but not boiling.
- Pour the hot milk into a French press and pump the plunger up and down until the milk is frothed.
- Strain the tea into a mug and pour the frothed milk on top.
- Optional: Garnish with fresh mint leaves or chocolate shavings.
Notes
- For a richer chocolate flavor, use more cacao nibs. Grind about 1/4 cup of cocoa nibs at once and store it since the quantity for recipe is not enough for fine grinding.
- If you don't have a French press, you can use a hand-held milk frother or whisk the milk until it is frothy.
- You can also add a shot of espresso to this latte for an extra caffeine kick.