Summer is in full swing and we've got mint coming out of every corner of our garden. Mint and coffee make great mates and we've decided to join them over ice for an afternoon refresher. Don't have your own mint? Hit your local farmers market or learn how to easily grow your own here.
First, brew up your favorite Brown & Jenkins espresso or coffee and place it in the refrigerator to cool. If you like to sweeten your coffee, we suggest sweetening the espresso or coffee before you chill it. Once it's chilled you're ready to start making your mint iced coffee.
Rinse a generous handful of mint, tear it up, smack it a few times (to release the minty-goodness) and muddle it into a shaker tin. Fill the tin half-way with ice and top it with your favorite milk (dairy or nut, both work well) and shake it up. You want to make sure you shake it really well so that you bruise up the mint and infuse the flavor into the milk. Just when you think you've given all the shake you've got, shake it some more. The more you shake, the mintier it will be.
Next, fill a glass with ice and use a cocktail strainer to strain the minty milk goodness into the glass. Top it off with the cooled espresso (or coffee), garnish with a sprig of mint, and voila! (Adjust the sweetness if needed)
Now kick back and sip down the minty goodness.
**We used our Guatemalan Antigua beans in our espresso
Feeling fun?! For an extra flavor twist, be sure to try it with our Dark Chocolate Toasted Coconut Coffee.
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