One of my favorite summer indulgences is the Mint Mojito Iced Coffee at Philz. The combination is simple but genius. Each frothy cup starts with a handful of muddled mint leaves. Plenty of ice, freshly brewed pour-over coffee, cream and sugar complete the drink. It is creamy and sweet and delicious, perfect for a weekend treat.
While I could make you a copycat recipe, I chose to go a lighter route — this recipe makes two servings, each topping out at a cool 95 calories. My version is sweetened with a moderate dose of clover honey instead of spoonfuls of sugar, and I used 1% milk instead of the Philz standard, ultra-rich manufacturing cream. You could also easily sub in agave nectar or brown rice syrup for the honey, and almond milk or soymilk for a vegan version.
- 2 cups ice cubes
- 1 cup 1% milk
- 10 large mint leaves (plus extra for garnish)
- 1 cup strongly brewed pour-over coffee (I use one ounce of coffee grounds per 8oz water)
- 1 tablespoon clover honey
- Divide the ice cubes between two large (16-ounce) glasses. Set aside.
- Cut the mint leaves into ⅛-inch ribbons, and place in a quart-sized measuring cup, or other bowl or pitcher with pouring spout. Use a cocktail muddler to smash the mint leaves liberally, until uniformly bruised.
- In whatever vessel you used to brew your coffee (I use a Melitta filter over a large mug) stir in the honey until dissolved.
- Pour the sweetened coffee and milk into the measuring cup with the muddled mint. Stir for about 10 seconds to infuse the mint into the liquid.
- Hold a small strainer over one of your serving glasses, and pour the coffee mixture through the strainer and into the glass. Repeat with second glass. Garnish with mint and serve.