Want to make your iced cold brew coffee even better? Here’s a hint: think mint (oh and chocolate)!
When the temps start to rise during summer, I make several seasonal shifts in my eating habits: smoothies instead of soup, salads instead of roasted veggie bowls, and cold brew instead of my hot French press café au lait.
There’s something so exciting about simply switching to cold brew in the mornings. It reminds me of summer days at the beach, dining outside at my favorite sidewalk cafes, and putting shorts on in the morning (instead of sweatpants) to walk my dog.
I infused my first batch of cold brew with some simple ingredients I had on hand to kick off summer right—cacao nibs from my pantry and fresh mint from my herb garden. The result? Coffee that tastes like a delicious frozen Thin Mint.
With no added sugar, this flavorful, quick, and easy cold brew recipe is by far the most refreshing and energizing way to start the day (especially in NYC when it’s 80 degrees and 90% humidity!).
Mint Cacao-Infused Cold Brew
- 1 cup coffee grounds of choice
- 3 tbsp cacao nibs
- ½ cup fresh mint leaves or 1 tsp mint extract
- Place all ingredients in a large jar (I like to use my large French press.)
- Add 8 cups of cold, filtered water (enough to fill your jar).
- Cover and place in the refrigerator overnight (or up to 24 hours for stronger coffee).
- Filter out the coffee grounds, cacao, and mint leaves.
- Serve the remaining cold brew over ice, with your milk (or milk alternative of choice).