Brew Organic Herbal Mint Cocoa: A Caffeine-Free Cup
By Organic Loose Leaf Wellness | Published: 2026-11-01
Category: How-to Guides
Learn how to brew organic herbal mint cocoa loose leaf tea for a caffeine-free cup. Get the right water temperature, steeping time, and ratios.
Quick answer
Brew organic herbal mint cocoa with water just off the boil (about 200°F / 93°C) and steep for 5 to 7 minutes. Use 1 heaping teaspoon of loose leaf per 8 ounces of water, then strain and enjoy without milk or sugar first to taste the cocoa and mint.
Why this blend needs a slightly different approach
Most herbal teas are forgiving, but mint cocoa tea brewing has two ingredients that behave differently: cacao nibs release their flavor slowly, while spearmint can turn bitter if you steep it too long in water that is too hot. Water just off the boil extracts the cocoa without scalding the mint.
Because this is a caffeine free cocoa tea, you can drink it in the evening without worrying about stimulants. That also means you are not relying on caffeine for body—the rooibos and cacao provide the roundness, so give them enough time to open up.
The one mistake that flattens the flavor
Using boiling water and a quick 2-minute steep is the most common reason a cup tastes thin or sharply minty. Cacao nibs need contact time to release their warm cocoa notes. If you are used to steeping delicate green or white tea for a minute or two, resist applying that habit here.
A second common issue is overcrowding the infuser. Loose leaf mint cocoa tea needs room to circulate. If your basket is packed tight, the water cannot reach the cacao evenly, and you end up with a weak cup despite using enough leaf.
Step-by-step brewing
- Measure the leaf: Add 1 heaping teaspoon (about 2–3 grams) of organic herbal mint cocoa per 8 ounces (240 ml) of water to your infuser. If you like a stronger cocoa note, use 1½ teaspoons. Do not pack the infuser more than halfway; the leaves need room to expand.
- Heat the water: Bring fresh water to a boil, then let it rest for 30–45 seconds to reach about 200°F (93°C). If you do not have a thermometer, look for small bubbles breaking the surface without a rolling boil. Never pour actively boiling water directly onto the spearmint; it can make the mint taste harsh.
- Pour and start timing: Pour the hot water over the leaves and start a timer for 5 minutes. This is the minimum for a balanced cup; the cocoa nibs need this time to infuse. Set a timer rather than guessing—mint cocoa goes from flavorful to bitter quickly after 7 minutes.
- Taste at 5 minutes: At 5 minutes, taste a small spoonful. If the cocoa flavor is still faint, steep for another 1–2 minutes, up to 7 minutes total. If it already tastes strong, stop there. Your taste is the final guide; the 5–7 minute range is a starting window, not a rule.
- Strain and serve: Remove the infuser or strain into a cup. Drink it plain first to appreciate the cocoa and mint. If you want sweetness, add a little honey or a splash of milk after steeping, not during. Adding milk during steeping can coat the leaves and slow extraction; add it after.
About this blend
- Organic Herbal Mint Cocoa: Organic Herbal Mint Cocoa is a loose leaf herbal blend of organic rooibos, organic cacao nibs, and organic spearmint with no caffeine. The mix of rooibos and cacao means you need a longer steep than a pure mint tea to get the cocoa flavor, and you can enjoy it any time of day.
Organic Herbal Mint Cocoa
