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.

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. The mint mojito iced coffee is extremely smooth but not too sweet or creamy – a great balance.

Mint Mojito Iced Coffee

Key Ingredients in This Recipe

• Coffee – 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.
• Mint – Fresh mint leaves are muddled with demerara sugar to bring out the flavor from the leaves.
• Turbinado sugar – Also known as sugar in the raw or demerara sugar, it’s minimally processed, evident in the larger granules. It comes from the first pressing of sugar cane and thus retains that natural, richer flavor. 

How to Make Mint Mojito

1. Make the coffee and chill. 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.
2. Muddle the sugar and mint. 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.
3. Add the coffee. Fill with ice add 1½ cups of the chilled coffee to the shaker. Cover and shake vigorously.
4. Pour into glasses and finish with milk. 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.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Pumpkin Spice Almond Milk
• Frozen Hot Chocolate
• Cinnamon Caramel Apple Drink
• Gingerbread Latte

Mint Mojito Iced Coffee

Print Pin

Prep Time 10 mins

Cook Time 0 mins

Serves 2 (12-ounce) glasses

US Customary – Metric

Ingredients:

• ¼ cup coffee grounds
• 20 large mint leaves divided
• 2 tablespoons turbinado sugar (or sugar in the raw) divided
• ½ cup whole milk divided
• Mint sprigs for garnish

Instructions:

• 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.

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