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Mint Mojito Iced Coffee

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x


Trust me — this Mint Mojito Iced Coffee recipe is a game changer.


  • 1 cup freshly-brewed strong coffee
  • 12 large fresh mint leaves, plus extra sprig for garnish
  • 1 tablespoon turbinado sugar (or your desired sweetener)
  • 1 cup ice
  • splash of cream (or half and half, milk, coconut milk, etc.)


  1. Brew the coffee however you prefer (pour-over, French press, Aeropress, traditional drip, any method will work).
  2. Then while the coffee is brewing, combine the mint and sweetener in a cocktail shaker (or mason jar).  Use a muddler (or the end of a thick wooden spoon) to gently muddle the mint — thoroughly enough so that those yummy minty oils get released, but also not so much that you break it up into a hundred tiny pieces that’ll get stuck in your straw. ;)
  3. Fill the shaker with ice.  Then pour the hot coffee over the ice, and add a splash of cream if desired.
  4. Cover the shaker, and shake vigorously for 15 seconds until completely chilled.
  5. Transfer the iced coffee to your serving glass (if using a separate glass).  Then add a few extra ice cubes if needed, garnish with a sprig of mint, and serve cold!


*If making this vegan, be sure to use non-dairy creamer such as coconut or almond milk.

Big thanks to Philz Coffee in San Francisco for the inspiration!