The Best Recipe for an Iced Mint Mocha Latte
It's a little bit mint, a little bit chocolate, and a whole lotta refreshing!
Ingredients
- 3 Andes mints more or less to taste
- 1 cup milk
- 4 tbsp finely ground espresso or coffee of your choice
- 3.5 cups hot water
- ice
Instructions
- Combine the mints and your milk of choice in a small saucepan.
- Place the pan over medium heat, stirring frequently to avoid burning, and continue heating until the chocolate has melted.
- If you want to avoid little bits of chocolate in the drink, pour the mixture through cheesecloth before adding it to the coffee.
- Add the finely ground espresso to the French press and pour the water over the top. Allow to steep for 6 minutes.
- Depress the plunger and pour the espresso into an alternate container. You can keep the espresso in the fridge for use in other recipes for up to 3 days.
- Fill your favorite tall glass or Mason jar with ice and pour approximately 1/4 cup of espresso into the cup. Add the sweetened milk and stir.
- Add a dollop of homemade soft top or whipped cream with a chocolate drizzle or a few chocolate shavings for an extra treat and enjoy!