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Iced Mint Mojito Coffee

Yield: makes 1, multiply as needed

Author Maryanne Cabrera


  • 1/2 cup homemade cold brew concentrate*
  • 1/2 cup water
  • 1 Tablespoon turbinado simple syrup (recipe follows)
  • 10 fresh mint leaves, torn
  • 2 Tablespoons heavy cream
  • fresh mint sprigs, to garnish


  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.

Recipe 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.
  • Homemade cold brew concentrate recipe can be found here