Guys, I have a new obsession: mint mojito coffee! It sounds kind of weird, but really, it’s all kinds of wonderful. Think, milky, minty, sweet iced coffee. Mike and I discovered it on our latest trip in LA. We were staying in a building right next to an orange coffee shop named Philz. It looked pretty popular; there were always people walking in and out with their cups, but for some reason it didn’t call to me. It was probably the fact that the lobby of our building had free, albeit not that great, coffee for the taking.
Anyway, on the last day of our stay, I decided to look up Philz to see what the buzz was about. Everyone on the internets was going crazy over their mint mojito coffee. It sounded weird to me, but I thought I’d be adventurous and go with it. The barista was crazy nice and in the end, when I took my first sip, I was so pleasantly surprised! I even made Mike take a sip – he does not do things in his coffee, he’s a straight up black espresso or pour over kinda guy – and he ended up liking it too!
Seriously, that cup of coffee haunted me the whole time we drove up the coast. So much so that I sweetly asked Mike if we could make a quick detour into SF to grab a large mint mojito. I even contemplated getting two so I could have an extra one in the car. I didn’t end up getting two, but we did stop to grab a Rebel Within muffin from Craftsman and Wolves, which, like the Philz coffee, I am going to try to recreate.
Anyway, haunting road trip snacks aside, this mint mojito coffee needs to happen in your life! At its core, it’s just coffee, mint, sugar, and ice. But really, it’s so much more. Mike’s even been having them, sans milk, it’s that life changing. We have three large bunches of mint in the fridge, just waiting to be muddled with sugar for coffee. Please excuse me while I make another cup…
PS – Mike took these photos, aren’t they gorgeous?!
Mint Mojito Pourover Coffee Recipe
makes 2 iced coffees
A riff off of Philz Mint Mojito Coffee. Minty, sweet and delicious. If you have drip coffee on hand, feel free to use that as well, it’s what they use at Philz – I don’t have a coffee maker so I went with pour over. It sounds like a lot of mint, but every time (okay, the two times I went) I looked in my cup, there were at least 10-15 mint leaves muddled up. Trust me, you need the mint!
- 20-30 mint leaves, plus a couple of leaves for garnish
- 2-3 tablespoons turbinado sugar
- 2 cups hot pour over (or drip coffee)
- whole milk, to taste
- ice, to finish
Divide the mint between two large tumblers (you’ll need room for ice). Add sugar, to taste, to each glass. Muddle the mint with the sugar until the mint leaves look lightly crushed and there is a distinct minty aroma. Pour on the coffee and stir until all of the sugar is dissolved. Top off with milk, to taste, if desired, as well as a generous amount of ice and as sprig of mint.
Alternatively, you make both coffees (or really, one big coffee) in a giant glass or jar, and let it chill in the fridge until you’re ready to drink. Add the milk and ice when you serve. Enjoy!