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.
Servings 2 (12-ounce) glasses
- 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.