Iced Mint Mojito Coffee
If you know me, you know how much I LOVE mint anything...and if you didn’t, well, now you know! My cousin has been sending me snaps for months now of Philz mint mojitos. A coffee shop in San Francisco known for their delicious drip coffee. Living in Florida and not being able to try this delicious concoction had me itching back to my barista days. Having experience in coffee making and my cousins constant rave about mint mojitos didn’t take long before I was creating my own version at home.
Makes 1 serving
½ cup Brewed Coffee
Simple Syrup or Sugar (to taste)
8 to 10 Mint Leaves
½ cup Ice
Splash of Cream
Sprig of Mint
Cocoa Powder (optional)
You want to start by brewing a good, strong cup of coffee. Now if you're a coffee drinker like me, then you will know that coffee is best when ground and brewed fresh. Philz makes their coffee drip method which is just pouring hot water over roasted/ground coffee beans through a filter.
You can use any method to make coffee (French press, drip, nespresso, instant).
Muddle mint leaves, coffee and sweetener of choice in a cup or jar.
Top with ice and a splash of cream.
Garnish with mint and cocoa powder and serve
Muddle means to break down and infuse flavor
To make a warm version, substitute ½ cup of ice for ½ cup of steamed milk.
You can make a mint simple syrup for extra mint flavor by boiling equal parts sugar and water with fresh mint for 8 to 10 minutes and then letting it cool completely. If stored correctly in an airtight container it can last 2 to 4 weeks in the refrigerator. Add it to your tea, coffee, oatmeal, lemonades, and the liking.
You can find the Recipe Printable here, and be sure to comment below and let me know how you like it :)