I remember the first time I had a mint mojito coffee from Philz Coffee while visiting San Jose a few years ago. When you place your order they’ll ask you if you want it “sweet and creamy.” The only answer is YES. I was hooked from the first sip.
Philz Coffee started in the Bay Area and they now have a growing number of locations throughout LA, OC, and SD. I have two locations within 15 minutes of my house. It’s a blessing and a curse. I could get my mint mojito coffee fix anytime I want, but it also wrecks havoc on my wallet. Purchasing coffees three times a week or so adds up. A LOT. A few weeks ago, I shared my solution to my coffee dilemma: homemade cold brew coffee concentrate. Today I’m using that coffee concentrate to make my version of iced mint mojito coffee!
This is a very simple recipe that will save you a trip to the coffee shop. However, you may not want to drink this everyday because it does contain a fair amount of sugar and heavy cream. Hence, the reason why the mint mojito coffee is known for being “sweet and creamy.”
Don’t let the name fool you. This is a non-alcoholic drink. The “mojito” in the title refers to how the mint is muddled with the cold brew coffee similar to how fresh mint is used in a classic rum mojito cocktail. It is then sweetened with turbinado simple syrup and made rich and creamy with a shot of heavy cream. Everything gets shaken together and then strained into an iced filled serving glass. The finishing touch is a handful of fresh mint. With each sip, you’ll get the added minty aroma to intensify your minty beverage. It’s a delicious iced summer drink that, in my opinion, should be enjoyed all year long!
P.S. I love this flavor combo so much that I made a mint mojito coffee ice cream version last year.
Iced Mint Mojito Coffee
Yield: makes 1, multiply as needed
- 1/2 cup homemade cold brew concentrate
- 1/3 cup water
- 1 Tablespoon turbinado simple syrup
- 10 fresh mint leaves, torn
- 2 Tablespoons heavy cream
- Fresh mint sprigs, to garnish
- Add cold brew, water, simple syrup, and mint leaves in a cocktail shaker. Muddle mint leaves. Add heavy cream and a handful of ice. Cover shaker and shake until drink is chilled. Strain into a serving glass filled with ice. Garnish with fresh mint sprigs.
- To make turbinado simple syrup: Bring equal parts water and turbinado sugar to a boil. Cook until sugar has dissolved. Remove from heat and cool to room temperature. Keep chilled in the fridge until ready to use. Will keep in the fridge for up to 2 weeks.
- Mint Garnish: slap mint sprigs in your palms to release oils and intensify aroma before garnishing finished drink.
The Little Epicurean