Peppermint Mexican Hot Chocolate

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).

This festive holiday drink can be served with a dollop of whipped cream and sprinkled with crushed peppermint pieces and a candy cane to stir.

Throw on your fuzzy socks, turn on the Christmas tree, and kick up your feet while enjoying this warm cup of Christmas magic.

If you want to make your festive hot chocolate extra special — make a marshmallow snowman to float in the mug for an adorable and tasty winter treat.

I have a feeling Santa would love this drink spiked with peppermint schnapps and a side of biscochos.

Peppermint Mexican Hot Chocolate

Warm up with this exotic hot chocolate steeped in a smooth peppermint tea.
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Servings: 6 servings


  • 6 1/4 cups water
  • 6 ounces  Mexican chocolate
  • 24 mint leaves or 2 bags mint tea
  • 4 tablespoons  corn starch
  • 1 cup milk or almond milk
  • Whipped cream optional
  • Crushed peppermint candies optional
  • Peppermint schnapps optional


  • Bring 6 cups of water with mint leaves or tea to a boil; remove from heat, cover, and let steep for 30 minutes.
  • Discard leaves or tea and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
  • 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.
  • 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.
  • For an adult spiked hot chocolate, add a splash of peppermint schnapps for a rich, decadent, and boozy cocktail.
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Photography: Jenna Sparks