Peppermint Mexican Hot Chocolate

    Serves 6
    2 mins prep
    3 mins cook
    5 mins total

    Warm up with this exotic hot chocolate steeped in a smooth peppermint tea. This warm and cozy drink is inspired by Mexican hot chocolate, but instead of it being steeped in canela (cinnamon) it is steeped in fresh yerba buena (mint).

    2 servings

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    1. Bring 6 cups of water with mint leaves or tea to a boil; remove from heat, cover, and let steep for 30 minutes.

    2. Discard leaves or tea and return water to medium-low heat. Add Mexican chocolate stir until dissolved.

    3. In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.

    4. Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.

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