Mint Mojito Coffee

  • Mint Mojito Iced Coffee

    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!

    Mint Mojito Iced Coffee

    Mint Mojito Iced 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.

    Mint Mojito Iced Coffee

    Iced Mint Mojito Coffee

    Yield: makes 1, multiply as needed

    Ingredients:

    • 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

    Directions:

    1. 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.

    NOTES:

    • 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

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    Comments

    Roxy

    Omg this sounds so refreshing! I’ll have to try it out sometime

    Corinne

    OMG I totally want I try this! It looks delicious :)

    Cait Weingartner

    How delicious does this look?! As a huge iced coffee fan, I’m always on the lookout for new flavors and variations. I can’t wait to try this one!

    Cat

    Mojito coffee with mint? That sounds amazing!

    Sarah

    I would never have thought of mint and coffee but it sounds delicious!

    Cindy Rodriguez

    Mint in coffee? Ok, I must try this out. There’s a coffee place in my ‘hood that services a Mojito Coffee drink but have never been enticed to try until now.

    Karly

    I saw this combo on vacation a while back, and couldn’t help thinking how genius the flavors are together! Love that now I can make it at home! Thanks for sharing!