Mint Mojito Pourover Coffee Recipe
makes 2 iced coffeesprep time: 5 minutesactive time: 5 minutestotal time: 10 minutes
- 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
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!
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!