Mint Mojito Iced Coffee
The muddled mint and sugar in this drink is reminiscent of a mojito cocktail – except the rum is subbed with coffee for an energizing beverage to start the morning or as an afternoon pick me up. For this recipe I like to use a French press to brew the coffee as it is a low-tech, easy method, but the coffee can be made using any desired brewing process. If I don’t want to wait for the coffee to cool then I just substitute store bought cold brew coffee.
I had my first mint mojito iced coffee at Philz Coffee in Santa Monica, a coffee shop chain mainly located in California (mostly up in the Bay Area). They don’t brew any cappuccinos, espresso or lattes (all my top choices) so at first I was confused. What do you mean a coffee shop in LA doesn’t include espresso? Then a friend had me try the mint mojito iced coffee, and I loved that it was extremely smooth but not too sweet or creamy. Mint mojito iced coffee is a light, minty, refreshing drink perfect for a hot summer day.
¼ cup coffee grounds
20 large mint leaves, divided
2 tablespoons demerara sugar, divided
½ cup whole milk, divided
Mint sprigs, for garnish
Heat water to a boil then let cool for one minute. Add the coffee grounds and 3 cups of boiling water to the French press and stir vigorously. Let the coffee sit for 4 minutes then press the plunger all the way to the bottom to strain the grinds. Pour into a large container or carafe and refrigerate until cool, about 1 hour.
In a cocktail shaker add half of the mint leaves and half the sugar and use a cocktail muddler to gently mash the leaves with the sugar. Fill with ice add 1½ cups of the chilled coffee to the shaker. Cover and shake vigorously.
Fill a 12-ounce tumbler with ice then pour the coffee over the top. Top the glass with 1/4 cup of the milk and garnish with a sprig of mint. Repeat with the remaining ingredients.
Makes 2 (12-ounce) glasses.