Mint Mojito Iced Coffee

Reunited and it feels so good! Back in Cali and I can have all the Mint Mojito Iced Coffees! While in California back in March I fell in love with Mint Mojito Iced Coffees at Philz. Unfortunately when I got back home to where we don’t have any Philz Coffee Shops the desire for them didn’t stay in California. This only meant that I had to make them myself at home for the last few months. We are coffee lovers and have stove top espresso makers, French presses, and even a fancy automated espresso machine but when they make the iced coffees at Philz they use the pour over method so I decided to add a pour over coffee maker to our collection, especially when I got an amazing deal on one! I have to say one of the best purchases as I love how smooth the coffee is and how calming it is to make. There is an art to making it, but don’t worry it isn’t hard. I like watching it drip and just smelling the coffee and watching it really slowed down and relaxed a morning. So I have been using this method on weekends, before making a latte or in the afternoon, and rainy days. That said you can also make this recipe with drip coffee, cold brew, or even an Americano or lungo. There are two different ways we like to make our Mint Mojito Iced Coffees at home. One you can muddle sugar and fresh mint leaves, pour over coffee, and stir in cream (I use coconut cream, coconut coffee creamer, coconut milk, or almond milk). Or you can make a mint simple syrup which you can keep in the fridge for up to 2 weeks. Either option is great. I like using the simple syrup method when making them for a group of people. Which brings me to the next option, you can make it into a cocktail adding in rum! We of course loved these so we had to make them when we had friends over and they loved them as well.

Mint Mojito Iced Coffee, muddled method
Makes 1 serving
1 TBSP cane sugar (organic raw cane sugar)
2 sprigs fresh mint about 12 leaves, plus 1 sprig for garnish
6oz pour over coffee, or preferred coffee
1-2 plain unsweetened dairy free coffee creamer or coconut milk (So Delicious Original Coconut Milk Creamer, Culinary Coconut Milk Lite, or Unsweetened Vanilla Coconut Milk)
ice

Muddle mint leaves and sugar together in a glass with mortar or back of a spoon. Pour in coffee and stir, if desired you can removed the mint leaves I leave them in. Add ice and creamer. Garnish with mint sprig. Enjoy!

Mint Mojito Iced Coffee, simple syrup method
Makes 1 serving
6oz pour over coffee, or strong coffee
1-2 TBSP mint syrup, recipe below
2 TBSP unsweetened dairy free coffee creamer or coconut milk (So Delicious Original Coconut Milk Creamer, Culinary Coconut Milk Lite, or Unsweetened Vanilla Coconut Milk)
ice
fresh mint leaves for garnish

In a glass combine coffee and mint syrup. Add in ice and creamer. Garnish with mint spring. Cheers, enjoy!

Mint Syrup
Makes about 1 1/2 cups
1c sugar
1c water
1 bunch fresh mint

In a small sauce heat water and sugar together over medium heat until sugar is completely dissolved. Remove from heat and stir in mint. Let syrup cool for at least 30 minutes. Remove mint leaves and steam, straining any small pieces. Place in a glass jar and refrigerate for up to 2 weeks.
Cheers to the holiday weekend and Mint Mojito Iced Coffees! @So_Delicious #coffee #SweatPink Click To Tweet

Friday! So I’m linking up for Foodie Friday with Annmarie and Mary Ellen for Healthy Vegan Fridays! Check out the links for more recipe inspiration!