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Prep: 5 mins | Cook: 10 mins | Total: 15 mins
Type: Vegetarian | Spice Level: 🌶 Mild Servings: 2 glasses (16oz ea) | Est. Cost: $6
Love at Sip
The first sip delivers deep cacao richness up front, followed by the earthy sweetness of rooibos tea and a slow, gentle warmth from the chile that builds in the background. Steamed milk gives the whole drink a silky, latte-like texture, while a cinnamon finish rounds out every sip with cozy, familiar comfort.
Origin Story
This latte draws from the ancient Mayan tradition of blending cacao with chile and warming spices, a pairing that predates modern hot chocolate by centuries. Swapping coffee for rooibos tea keeps the drink naturally caffeine-free while preserving that same rich, steamed-milk experience, making it a comforting option for any time of day. The result honors an old-world flavor combination through a thoroughly modern, café-style format.
Ingredients
Ingredients:
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2 rooibos tea bags (or 2 tbsp loose rooibos tea)
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2 cups of milk of choice
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2 tbsp unsweetened cacao powder
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2 tbsp honey or maple syrup
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1/2 tsp ground cinnamon
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Pinch of chile powder (cayenne or ancho)
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1 cup hot water (for steeping the tea)
Substitutions
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Milk of choice: swap in oat milk for a naturally creamy, slightly sweet base that froths well and keeps the drink dairy-free.
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Honey or maple syrup: swap in agave nectar for a vegan-friendly sweetener that blends in smoothly without altering the flavor.
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Cacao powder: swap in carob powder for a naturally sweeter, caffeine-free chocolate alternative with a milder flavor.
Remix Notes
A splash of vanilla extract added during steaming deepens the warmth and rounds out the chocolate notes even further. Swirling in a tablespoon of coconut cream before serving adds a rich, velvety finish for anyone wanting an extra indulgent version. A dusting of cinnamon or cacao powder on top of the foam adds a simple, café-style finishing touch.
How to Make
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Steep the rooibos tea bag in the hot water for 4-5 minutes, then remove the tea bag and set the strong tea aside.
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In a small saucepan over medium heat, warm the milk, cacao powder, honey or maple syrup, cinnamon, and chile powder, whisking continuously until the cacao fully dissolves and the mixture is smooth.
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Continue warming the milk mixture for 2-3 minutes, whisking often, until steaming and lightly frothy, without letting it come to a full boil.
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Pour the steeped rooibos tea into a mug.
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Pour the warm, frothy cacao milk over the tea, stirring gently to combine.
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Finish with a light dusting of cinnamon on top.
Pairs Well With
Storage & Reheating
The brewed rooibos tea keeps well in the fridge for up to 3 days in a sealed container, ready to combine with a fresh batch of warmed cacao milk whenever the craving hits. Reheating the finished latte works best on the stovetop over low heat, stirring frequently to keep the texture smooth and prevent separation.
FAQ
Can I make this using a microwave instead? Warming the milk mixture in the microwave works well in 30-second increments, whisking between each round to keep the cacao powder fully dissolved and the texture smooth.Is there a way to make this drink taste less spicy? Starting with the smallest possible pinch of chile powder, or leaving it out entirely, keeps the drink mild and chocolate-forward while still carrying the warmth of the cinnamon.Does this drink taste like a traditional hot chocolate? The cacao and chile bring that familiar hot chocolate richness, while the rooibos tea base adds a distinct earthy sweetness that sets this drink apart from a standard cocoa.
