Mojito Cold Brew Latte

Cold brew coffee is shaken with fresh mint leaves, agave syrup, and plenty of ice in an homage to the classic mojito. The frothy and minty cold brew is topped with creamy cashew milk for a delicious vegan summer coffee option!

Mint is probably my favorite herb. I know I’ve probably said it here many times, but it’s true! There’s something really comforting to me about its fresh flavor and cooling properties. For this reason, I always have an abundance of it in the garden, especially during the warmer months of the year. I love being able to go out and nibble on a leaf or snip a few sprigs whenever I want. Now that it’s practically summer, I crave the flavor of it almost every day!

This mojito-inspired coffee drink was inspired by a craving for a minty coffee situation last summer. I wanted a super fresh minty flavor rather than the muddled and often toothpaste adjacent one that mint simple syrup can have. So, I used the mojito cocktail as inspiration! Cold brew coffee is shaken with fresh mint leaves, agave syrup, and plenty of ice. During this process, it muddles and breaks down the mint, infusing its flavor into the cold brew. Plus, it makes the cold brew super cold and frothy! Since I always prefer my coffee with a good bit of milk, this mojito cold brew latte is topped with creamy cashew milk. So simple and so incredibly delicious!

Why You Should Make this Recipe

• It takes less than 5 minutes and only 4 ingredients to make, not counting the ice cubes!
• It’s a super refreshing and delicious coffee option for the summer season.
• The mint creates a lovely cooling effect (again, perfect for the summer season!).
• It’s a great way to use up a handful of fresh mint.

What You Need to Make this Mojito Cold Brew Latte

You only need 4 simple ingredients to make this drink: fresh mint leaves, agave syrup or simple syrup, cold brew coffee, and your favorite plant milk (I used homemade cashew milk). While a traditional mojito has lime juice and rum in the mix, we’re leaving those out. Feel free to use any culinary variety of mint that you like here! I made the version you see in the photographs with some chocolate mint from my garden. I’ve also made it with spearmint and Swiss Ricola mint and it was equally delicious!

Tips for Recipe Success

• The key is to use fresh mint leaves here, not dried ones. You want the bright minty flavor that is only present in fresh mint leaves. Save those dried mint leaves for a batch of herbal iced tea!
• It might sound silly, but use a cold brew coffee that you actually like! If I’m going with store-bought, I like Stumptown’s original cold brew. Feel like making your own? Try my cold brew method!
• I recommend using cashew milk, coconut milk, or oat milk here for the best flavor. I’ve become a bit of a snob and prefer my homemade cashew milk. You can find the recipe in this short video!
• Use a mild flavored liquid sweetener like agave syrup or simple syrup. It will blend into the drink much easier than a granular one like sugar.
• Shake the cold brew, agave syrup, mint, and ice vigorously in a cocktail shaker or mason jar for 30 seconds. This helps muddle and break down the mint, infusing its flavor into the coffee.

Looking for Other Frosty Summer Drinks?

If you’re not a coffee drinker and prefer tea, try this iced passion fruit black tea or this hibiscus plum iced tea for a non-caffeinated option.

Love mint but don’t like coffee? Try this melon agua fresca with mint and lime or this pineapple cucumber slush.

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