Loose leaf Chocolate Mint Mate tea blend with dried herb pieces scattered on white background, by Yerba Buena Tea Company.
Brewed chocolate mint mate tea in a clear glass mug beside a black pouch with green label and fresh mint leaves, by Yerba Buena Tea Company.
Chocolate Mint Mate loose leaf yerba mate in a black cylindrical canister with green label, by Yerba Buena Tea Company.

Organic Yerba Mate | Chocolatey & Minty | High Caffeine

Organic Chocolate Mint Yerba Mate

Blended in Oregon Mint Sweet

Brazil-grown Yerba Mate blended with roasted cacao nibs, peppermint, and vanilla beans. The afternoon pick-me-up that drinks like dessert.

Ingredients: Organic Yerba Mate, Organic Peppermint Leaf, Organic Roasted Cacao Nibs, Organic Roasted Carob , Organic Vanilla Beans, Organic Roasted Cacao Powder.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About Chocolate Mint Mate

The afternoon pick-me-up that drinks like dessert.

Brazil-grown Yerba Mate blended with roasted cacao nibs, peppermint leaf, roasted carob, vanilla beans, and cacao powder. The mate provides the caffeine lift. The cacao and carob bring the chocolate notes. The peppermint cools the finish. The vanilla ties it together. It smells like a peppermint patty. It tastes earthy and herbaceous up front, then softens into chocolate and mint. The cup satisfies the 3 PM sweet craving without the sugar crash.

Why Yerba Mate works differently than coffee.

Yerba Mate contains roughly 85 milligrams of caffeine per 8-ounce cup, comparable to coffee. The difference is in the alkaloid profile. Mate also contains theobromine (the same compound in chocolate) and theophylline, which smooth the energy curve. The result is a sustained alertness without the spike-and-crash pattern coffee often delivers. South American gauchos have been drinking it for focus and endurance since the 16th century, brewed in carved gourds and sipped through metal straws called bombillas.

The mocha latte build.

Brew it strong (5 minutes, 175°F), then top with foamed oat or whole milk and a small drizzle of honey. The fat in the milk binds with the cacao to create a creamy, dessert-like body. The honey deepens the chocolate notes. The peppermint stays crisp on the finish. It rivals a café mocha, costs less, and keeps you steady through the afternoon.

Tasting Notes

Aroma: Like biting into a peppermint patty. Cool mint over dark, roasted cacao with a warm vanilla undertone.

In the cup: Earthy and herbaceous up front, the signature green notes of Yerba Mate. Then the roasted cacao and carob sweetness roll through the middle. The peppermint finishes crisp and cooling.

With milk: The cacao deepens into a full chocolate flavor. The peppermint softens but stays present. The body turns creamy and dessert-like.

Why You'll Love It

Yerba Mate, the gaucho fuel: Ilex paraguariensis has been the daily ritual of South American gauchos, Indigenous Guaraní communities, and urban workers across Argentina, Brazil, Paraguay, and Uruguay for centuries. The leaves grow in the subtropical forests of southern Brazil and northern Argentina. Traditional preparation uses a carved gourd and a metal straw called a bombilla. The caffeine content sits around 85 mg per cup, comparable to coffee, but the alkaloid profile includes theobromine and theophylline, which smooth the energy curve and extend the focus window.

Cacao, the theobromine carrier: Roasted cacao nibs are the raw, unsweetened form of chocolate. Theobromine, the primary alkaloid in cacao, dilates blood vessels and lifts mood without the jittery edge of pure caffeine. The Mayans and Aztecs brewed cacao as a ceremonial drink. Modern herbalism uses it as a heart tonic and a mild stimulant.

Peppermint, the cooling finish: The menthol in peppermint leaf activates cold receptors in the mouth and throat, which is why it tastes cooling even when the tea is hot. Western herbalism classes peppermint as a carminative, used after meals to settle the stomach and ease digestion. The 3 PM ritual: 20 minutes after lunch, when the body slows and the sugar craving hits.

Chocolate Mint Mate loose leaf yerba mate in a black cylindrical canister with green label, by Yerba Buena Tea Company.

Chocolate Mint Mate

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Yerba Mate

Ilex paraguariensis

Misiones, Argentina & S. Brazil

Peppermint Leaf

Mentha x piperita

Willamette Valley, Oregon

Roasted Cacao

Theobroma cacao

Chuao, Venezuela & Ecuador

Roasted Carob

Ceratonia siliqua

Cyprus & Crete, Greece

Vanilla Beans

Vanilla planifolia

Madagascar & Tahiti

Yerba Mate

Ilex paraguariensis

South America's energizing brew, a clean lift with grassy depth.

In the cup

Yerba mate is the dried leaf of a South American holly, brewed and shared from a gourd across Argentina, Brazil, and beyond. The cup is grassy, green, and a little smoky, and it carries a natural caffeine kick famous for a clean, even lift without the jitters. The energizing tradition of the southern half of the world.

Traditionally grown in Misiones, Argentina & S. Brazil

Shop Yerba Mate teas

Peppermint Leaf

Mentha x piperita

Cool, crisp menthol, traditionally used to refresh and ease the stomach.

In the cup

Peppermint is a hybrid mint with an unusually high menthol content, the source of its cool, sharp taste. The menthol gives an instant cooling lift and a clean finish. It is valued for flavor and its long history as an after-meal cup. Much of the U.S. crop grows in the Willamette Valley.

Traditionally grown in Willamette Valley, Oregon

Shop Peppermint Leaf teas

Roasted Cacao

Theobroma cacao

Roasted cacao for deep, dark-chocolate richness without the sugar.

In the cup

Cacao is the roasted, crushed bean behind all chocolate, used in tea as nibs or powder. It brings a deep, dark, slightly bitter cocoa richness with none of the sugar of a candy bar. Native to Central and South America and once traded as currency, cacao adds a dessert-like depth to mate and spiced blends.

Traditionally grown in Chuao, Venezuela & Ecuador

Shop Roasted Cacao teas

Roasted Carob

Ceratonia siliqua

A naturally sweet, caffeine-free stand-in for chocolate.

In the cup

Carob comes from the pod of a Mediterranean tree, roasted and ground into a powder that tastes like a mellow, naturally sweet cocoa. Unlike cacao it has no caffeine, which makes it a favorite for evening and kid-friendly blends. It lends a smooth, malty sweetness and a chocolatey depth to a cup.

Traditionally grown in Cyprus & Crete, Greece

Shop Roasted Carob teas

Vanilla Beans

Vanilla planifolia

Sweet, creamy, fragrant, the world's most beloved comfort flavor.

In the cup

Vanilla comes from the seed pod of a climbing orchid, hand-pollinated and aged for months to develop its deep, sweet aroma. It brings a creamy, warm, fragrant sweetness that softens and rounds any blend. The finest beans come from Madagascar and Tahiti, and a little turns an ordinary cup into something special.

Traditionally grown in Madagascar & Tahiti

Shop Vanilla Beans teas

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TeaBrazil

Organic Chocolate Mint Yerba Mate

Steep strong. Stay steady.

Caffeine: High
8.0 oz
Water
175°F
Temperature
1.0 tsp
Leaf
5 min
Steep Time
Re-Steep · Up to 1×
5 minutes at 175°F for the full cacao and vanilla extraction. The Yerba Mate can handle a second steep at the same temperature; the chocolate notes soften but the peppermint stays bright.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Mint Mocha Latte
Brew 1.5 teaspoons in 8 ounces of 175°F water for 5 minutes. Strain. Top with 6 ounces of steamed oat or whole milk and 1 teaspoon of honey. The milk fat binds with the cacao to create a creamy, dessert-like body. The peppermint stays crisp on the finish. The honey ties the chocolate and vanilla together.

Iced Chocolate Mint Mate
Brew double-strength (2 teaspoons in 8 ounces, 5 minutes at 175°F). Strain and pour over ice. Add a splash of oat milk and a drizzle of maple syrup. The cold extraction keeps the peppermint sharp and the cacao notes mellow. Drinks like a thin-mint milkshake without the sugar crash.

Chocolate Mint Energy Balls
Grind 2 tablespoons of leaves into a fine powder in a spice grinder. Mix the powder into a no-bake energy ball recipe with dates, almond butter, cacao powder, and rolled oats. Roll into 1-inch balls and refrigerate. The mate provides a slow caffeine release. The cacao deepens the chocolate flavor. A pre-workout snack that tastes like dessert.

Loose leaf Chocolate Mint Mate tea blend with dried herb pieces scattered on white background, by Yerba Buena Tea Company.

Your Questions About Chocolate Mint Mate, Answered.

Does this taste like hot chocolate?

It tastes like chocolate tea, not hot chocolate. The body is lighter, closer to a brewed tea than a milkshake. The cacao and carob provide the chocolate flavor, but without dairy solids or syrups, the cup stays thin and earthy. Add steamed milk and honey for a creamy, dessert-like body that sits closer to a mocha.

How much caffeine is in this?

Roughly 85 milligrams per 8-ounce cup, comparable to a standard cup of coffee. The cacao adds a small amount of theobromine, a mild stimulant that works alongside the caffeine. The combination provides sustained focus without the sharp crash. Best consumed before 3 PM if you are sensitive to caffeine.

Is this blend sweetened?

No added sugar. The roasted carob and vanilla beans provide a natural, mild sweetness that reads as chocolate without tasting sugary. If you prefer a sweeter cup, a teaspoon of honey deepens the chocolate notes and rounds the finish.