Friday, May 2, 2014

Iced Coffee Mint Mojitos

Despite the fact that I saw more rain this week than I probably have in my entire life living in San Diego, I am in full spring and summer mode. Bring on the bright colored shorts! Bring on the sunscreen lotion and tennis matches! Bring on the iced coffee mint mojitos!

That's right. Iced coffee mint mojitos. basically, sweet and creamy iced coffee with a subtle mint taste thanks to some mint syrup and a giant fresh sprig of mint. It's the ultimate summer coffee drink.

Philz out in the Bay Area perfected this drink a long time ago. Since I am doubtful a Philz is going to open up in DC anytime soon, I realized I needed to learn how to make iced coffee mint mojitos myself. 

Now, I've already shared how to make a perfect cup of coffee here. However, there is an even easier way (!) to get your caffeine in the mornings, it just requires a little bit of foresight.

Cold brew coffee is my absolute favorite for iced coffee. It has a smoother, sweeter taste in comparison to other brewing methods. Also, it is much more concentrated in flavor and caffeine than traditional drip coffee, which means you won't dilute the taste of the coffee when you add milk or cream. 

I combined my cold brew iced coffee with some cream, mint syrup, and a fresh sprig of mint to get a delicious treat.

What are your warm weather favorite drinks? 

Iced Coffee Mint Mojitos

Adjust the recipe to your tastes--swap the cream for almond milk, add more mint syrup if you want yours sweeter, etc!

Cold-brew coffee (recipe below)
Mint syrup (recipe below)
One fresh sprig of mint
Add mint sprig to a tall glass. Fill the cup 3/4 of the way with your cold brew coffee. 

Add at least one tablespoon of cream, and one tablespoon of mint syrup.  Stir together, and then slightly muddle the mint leaf.  Add ice as desired.

Cold Brew Iced Coffee

1/3 cup coarsely ground coffee beans
1 1/2 cups water

Place coffee grounds into a container. Add water, and then stir to ensure all the coffee grounds are moist.

Let sit for 12 hours, either in the fridge or on the counter. In the morning, strain twice through a fine mesh sleeve lined with either a coffee filter or a cheesecloth. Keep any extra coffee in the fridge!

Mint Syrup

This syrup is not just for iced coffee--add it to iced tea, club soda, or cocktails!

1 bunch fresh  mint, ends trimmed
2 cups granulated sugar
1 cup water

Place all of the ingredients in a small sauce pan and stir to combine. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer until the sugar has completely dissolved and the syrup has thickened. 

Remove from heat and let cool to room temperature. Strain through a fine-mesh strainer, then store in the fridge until  ready to use!

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