Here’s the thing with coffee: It can be whatever you want. Coffee beans are quite noble and lend their flavors to all sorts of tasty concoctions.
When it comes to coffee, the problem is that we rarely think outside the box, and that’s too bad because there are tons of coffee-based drinks you can make at home for yourself, your friends and family.
Here’s where the mint mojito iced coffee comes in. Imagine the best of both worlds, coffee, and cocktails, in a refreshing drink that’s both thirst-quenching and heartwarming. Mint evokes a tropical feel; you can almost feel the white sand below your feet with every sip of mint-scented coffee.
As for the flavor, imagine those little mint-chocolates but toastier, that’s what this coffee tastes like. Mint has a refreshing quality that combines nicely with coffee, but dark roast coffee can be overpowering, so choose wisely. I use Arabica light roast. Although I love a proper shot of espresso, the subtle minty scents are better when paired with a fruity pour-over coffee. It’s time to use that splendid Chemex coffeemaker.
As for the mint, just make sure it’s fresh. There’s a unique mint out there called chocolate mint, which some people swear it has chocolatey notes. To be honest, it doesn’t make much of a difference, but every little detail count, right?
Now for the booze. This is entirely optional, I prefer my mint mojito iced coffees sans-alcohol, but I guess you can add a splash of aged Caribbean rum for added originality. Try your iced coffee on its own first; you’ll love it, if you feel like it.
Have you muddled mint leaves before? If not, you’re in for a treat! All your kitchen will be filled with the most beautiful summer-scented aromas; it’s really something special. Muddle your leaves with the sugar, as sugar’s gritty texture will help you break the leaves releasing all their flavor. Please don’t overdo it, though; we don’t want small bits of mint getting stuck in between your teeth. Bruise the leaves, but don’t break them.
Now we’re ready to make this gorgeous hybrid iced coffee. We’re making a whole batch of them because this one is meant to be shared.
Brew your pour over coffee and reserve to let it cool.
Muddle the mint leaves with the sugar.
Divide the muddled leaves into four glasses.
FIll the glasses with ice.
Top with room temperature coffee and stir.