It’s not goodbye yet, Summer.
I don’t know about you, but I’m pretty torn about summer ending. Part of me is ready for cooler weather so I can bust out the sweaters, coats, and boots (which I actually NEED now that we live in Texas). The other part of me is soaking in the last couple of weeks of it being officially summer because I don’t mind living in shorts and sun dresses and drinking all the iced things (but let’s be real, I drink iced drinks even in the colder season–anyone else with me on this?)
I wanted to share a drink with you that I started making lately that is definitely a new fave. It’s SO refreshing and is perfect for this last stretch of 90+ degree weather.
While I was washing dishes one day, I was admiring my new little mint plant (Thanks, Trader Joe’s!) and thought—mint mojito iced latte? Yes, please! So of course I Googled it to confirm that I’m not crazy, and yes, I’m not the only one that has thought of this. Apparently, this is one of Philz most famous drinks (I didn’t know since I’ve never been there!).
There were a number of different recipes I saw on that search, but this is the one I ended up putting together:
Ingredients (for 2 servings)
- 2-4 shots of espresso (or VERY strongly brewed coffee–no one wants a watered down latte)
- 24 large mint leaves (my mint leaves were smaller, so I basically doubled this)
- heavy cream (or your choice of dairy or nut milk)
- liquid monkfruit sweetener (or your sweetener of choice)
- Prep your espresso or coffee (I use a Vietnamese coffee filter to pull some shots).
- Muddle mint leaves in a quart-sized mason jar (or cocktail shaker) with your sweetener (customize the amount of these ingredients to your liking)
- To that mason jar, add some ice, and a splash of heavy cream.
- Put the lid on and shake vigorously for 15-30 seconds. This gives your latte a better temp & texture, IMO. But if you don’t feel like shaking, you can give it a good stir.
- In two glasses filled with ice, pour in your coffee.
- Top with a fresh spring of mint if you feelin’ fancy ;).
This recipe is highly customizable. Add as much milk/mylk as you’d like. If you like it more minty, add more mint. If you like less, well…you get the idea. In fact, you could bypass the fresh mint if you’re looking for a quick fix and put in one drop of peppermint essential oil (make sure you’re using a high quality therapeutic grade essential oil if you’re going this route–you shouldn’t ingest just any essential oil) . This will give it a more obvious mint taste whereas using mint leaves will give off a fresher, more subtle mint taste. You’ve got options!
If you end up trying this, I’d love to hear your thoughts. Have a great day! I’m off to pick up the kids from school!