Today is National Mojito Day, and while I enjoy my virgin mojitos, what I really love is mint mojito coffee! It’s all thanks to Philz Coffee, which is what got me started on my journey of coffee appreciation. Their signature Mint Mojito Coffee is a combination of their own roast, decadent cream, fresh mint, and a bunch of sugar, topped off with ice. It’s still my go-to if I go to Philz, no matter how much I want to try something else.
So, I figured, since I love this drink so much, and I’m also too lazy to drive over to Philz (most days tbh), why not make it myself? I was also heavily inspired by iamafoodblog’s recipe and made a couple minor changes to suit my needs! And it came out SO good that I made it everyday for a week, until I left my mint plant at home bare lol. To see how to put it all together, see my tutorial below:
MINT MOJITO COFFEE
Serves 1
- 10 mint leaves, plus more for garnish (optional)
- 1 tablespoon turbinado sugar
- 6 ounces coffee, brewed (any type pour over/drip/Keurig is fine, I used Folger’s in this instance)
- 6 ounces half and half
- ice
- Prepare your coffee using the method of choice.
- While your coffee is being prepared (whether it’s pour over or from a coffee maker), add the sugar to your mug.
- Pour in the mint leaves and muddle the mint with the sugar, until they look a little crushed and it starts to emit a minty aroma.
- Pour in the coffee and stir until the sugar is dissolved.
- Add in the milk followed by the ice, and top it off with a mint sprig for garnish, if desired.
- Serve immediately.
Philz uses brown sugar for their drinks, so I would consider substituting that in as well. I used half and half instead of whole milk because Philz uses manufacturing cream, which is really thick, which gives it that perfect creaminess. It’s not found in all grocery stores, so half and half is a great substitute and less fattier than manufacturing cream.
bay-food.com 