Helloooooooo summer☀️! I know it’s a late greeting than most of the world, but hey, at least it’s finally 85°F in Seattle. That means I’m officially on board with everyone on Instagram and starting to make summer drinksIf you have read my about page, you know I am a barista and the biggest coffee lover. I recently got a La Marzocco Linea Mini at home (!!!!!!). So, expect much more coffee on the blog and an over-caffeinated me. But first, Philz Mint Mojito.
Moving to Seattle means saying goodbye to many of my favorite shops. Philz is just one of my many missed places. Seattle has its own charm when comes to coffee and I’m totally enjoying that. However, I was watching Molly’s new show Girl Meets Farm on Food Network (go watch the show!) the other day and she made an iced mint coffee. I immediately recalled all the memories of Philz Mint Mojito.
The first time I went to Philz, I was pretty skeptical. I knew they’re famous for not having espresso machines but focusing on making drip coffee. To be honest, I prefer espresso-based drinks at any time, but Philz’s Mint Mojito totally changed my mind. It is wonderfully balanced, mildly sweet, so refreshing, and perfect for summer.
There are a million Philz’s Mint Mojito recipes online, and Molly also has one. I kind of combined different recipes and past experience to invent my own. Putting mint in your coffee can be tricky. A coffee shop I worked at before has Mint Cold Brew. As good as that sound, I really don’t like the taste. In my opinion, you need hot coffee to activate the mint flavor. Otherwise, all you get is a sweet ice coffee. However, I like how they boil mint leaves with sugar and water, creating a mint simple syrup. That way, you don’t need to worry about sugar stick at the bottom of the cup and doesn’t dissolve well. Hence, my recipe is born.
Mint Syrup + Ice + Hot Coffee + Half & Half + optional crushed mint leaves (if you want a strong mint flavor) = My Perfect Mint Mojito Coffee.
Give my Mint Mojito a shot (get it? A shot, an espresso shot😝) and let it rock your world. Thank you Philz for inventing this now-I-am-addicated Mint Mojito. Happy Summer! Drink more coffee!
Philz Mint Mojito
Yield: 1 serving. (Mint Syrup can be used for about 8 drinks depending on size)
Recipe adapted from Molly Yeh
1. 4 fresh mint leaves (plus more for garnishing)
2. 1 cup sugar
3. 1 cup water
4. 1 cup freshly brewed coffee (Drip, Chemex, French Press, Aero Press, any brewing methods you desire)
5. 1 tbsp half&half
1. In a small saucepan, combine sugar, water and 4 fresh mint leaves together. Bring to a boil and stir occasionally. Once boiled, remove from heat and leave mint leaves sit for 5 minutes before discarding. Let it cool and store in an air-tight container for up to 1 month in the fridge.
2. In a glass, add 2 tablespoons of mint syrup and fill with ice. Add hot coffee, half&half and crushed mint leaves (if desire a strong mint flavor). Give it a stir and enjoy!
1. I used Americano as my hot coffee because I like how the oil from espresso mixed with mint flavor. Feel free to experiment and use whatever brewing method you like!
2. I found coffee with floral notes works the best with mint flavor. I used Ethiopia Reko from Heart Roaster and it’s wonderful.
3. You can use the mint syrup to flavor your latte/other coffee drinks too! It works super well with nut milk (especially Trader Joe’s Almond, Cashew & Macadamia Milk!).