I generally play it safe when it comes to coffee. If I’m not drinking it black, I’m ordering a traditional latte. That recently changed, though, after paying a visit to Philz Coffee, a Bay Area chain that just set up shop in Santa Monica. Their signature “Mint Mojito Iced Coffee” kept popping up on my Instagram feed and I was curious to see what the hype was all about. Naturally, my first inclination was to think alcohol, so the idea of a mojito flavored coffee had me questioning its ability to deliver. Oh, how wrong I was. The combination of fresh mint over ice was unbelievably refreshing, and the creamy foundation kept the flavors subtle. I’ve been back twice since (I documented my first visit here), and I can only imagine how often I’ll be craving these come summer. In the meantime, I decided I’d give my wallet a break and replicate the recipe as best I could so I could enjoy it from home. Nothing will rival the original, but this one comes pretty close.
Ingredients (serves 2)
1/2 cup freshly ground coffee
2 cups cold water
1 bunch mint leaves (about 6-8)
1 tablespoon turbinado sugar
2 tablespoons heavy cream (1 for each coffee)
Ice cubes (I made coffee ice cubes to keep the drink from watering down)
Fresh mint leaves for garnish
Prepare coffee ice cubes a night in advance. Brew coffee the following day. While the coffee is brewing, place the mint leaves and sugar into a liquid measuring cup and gently muddle them together. Once the coffee is brewed, pour hot coffee over the mixture. Stir gently. Refrigerate until chilled. To serve, pour coffee into two serving mugs and add a tablespoon of cream to each. Top with ice and additional fresh mint for garnish.