This Mint Mojito Iced Coffee is the perfect, refreshing way to say goodbye to summer! Bright, fresh, creamy, minty, a little sweet this updated recipe brings lots of options to make without dairy or refined sugar, so you can totally customize your brew!
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OK now, secondly, can we please not rush away summer? We still have several weeks left. I get it the kiddos are heading back to school. The reality of cooler weather and the hustle and bustle of non-summer life are looming. So why not hang on a little longer to the goodness of summer. I am proposing this refreshing drink is the perfect way to do so. Of course, it doesn’t hurt that we are smack dab in the middle of an epic heat wave here in Southern California so enjoying the last bits of summer, for us, shouldn’t be a problem.
My first experience with this drink was at Philz Coffee in Huntington Beach, overlooking the ocean, soaking up all the summer vibes. I had heard about this epic combination of coffee with fresh mint and thought it sounded wackadoo, but I am never one to scoff at a strange pairing. Some of the best things I have ever tasted were fully unexpected.
It’s a little sweet (this can be controlled entirely by you when making it at home, a little, a lot or leave it out altogether), it’s slightly creamy and crazy refreshing. I’m literally obsessed.
So here’s the deal, as it comes, the Mint Mojito Iced Coffee at Philz is made with regular ol refined sugar and since I try to limit the sweet things, I asked if they could make with something else. They offered up stevia, and since it can overpower I had them go light, I believe we went with just a half packet or the powdered stuff. It’s made with heavy cream usually. For non-dairy options, I believe they all had sugar in them from the box, so I had them go with the heavy cream and just go a little light, a mere splash, since I can actually tolerate dairy, in small amounts, these days. Figured this was a better option than sugary non-dairy milks that you have to go fairly heavy on for them to offer up that same level of cream.
When you are making this, here are some options to make it how it works best for you, depending on your needs and your tastes:
honey or maple syrup
stevia, granulated or liquid (I recommend pure liquid stevia)
monkfruit, granulated or liquid
erythritol (or other sugar alcohols
coconut sugar or nectar*
raw unrefined cane sugar or simple syrup
any other sweeteners you dig or leave it out entirely, if you’d like – this is what I do most of the time
For the Creamer:
full-fat coconut milk (the canned or culinary variety)
raw heavy cream, half and half or other full-fat dairy
store-bought non-dairy unsweetened creamer
homemade non-dairy creamer (with or without vanilla)
MCT or Coconut Oil
Any other things you like to boost your coffee with
(read more about why to boost your coffee here)
Of course I find using homemade cold brew coffee produces the best results, but your favorite store bought cold brew or iced coffee will also work.
- 1 teaspoon granulated sugar, sugar alternative or sweetener syrup (optional) see options above
- ¼ cup fresh mint
- 2 oz coconut milk/cream or full fat milk or other non-dairy milk, heavy cream, half and half, etc* (I used coconut milk)
- 8 oz strong cold brew coffee or iced coffee
- In the glass you are serving in or in a cocktail shaker, muddle together the sugar you are using with the fresh mint, minus a few sprigs for garnish. Really get in there and bruise up the leaves to release their oils.
- Top the muddled sugar and mint with the cold brew and cream. Put the lid on the shaker and shake shake shake. Alternatively you can just give it all a good stir in a glass, but I like the frothiness from shaking.
- Pour over ice, straining the muddled mint as you pour, garnish with the remaining fresh mint sprigs and serve.
You can use hot coffee or espresso and ice it down, as well.
Play with the ratio and add more of less cream and sweetener, you can easily make it to your liking.