It’s iced coffee season! Those of us who live in colder climates know the joys of this short season, and I take full advantage of it every year. The classic combo of iced coffee and milk is a New England favorite, but when it’s sweltering outside, I like to switch it up for dairy-free and more creative options (see: coffee sangria).
I’m not a big sports fan, but I have always loved horses and any excuse to play dress up, so with The Kentucky Derby just a few weeks away, I was inspired by the infamous mint julep. I haven’t developed a taste for bourbon just yet (or any whiskey for that matter), so I usually pass on the traditional cocktail, and choose a nonalcoholic drink instead.
Adding mint to iced coffee doesn’t just make it refreshing – it can also banish embarrassing coffee breath! I like serving this drink in a beautiful silver julep glass (which can double as a bud vase when not in use) and donning an oversized hat, but the recipe is so simple, you might find yourself making it daily.
- 8 oz. cold brewed coffee
- 1 teaspoon stevia or other sweetener
- fresh mint leaves
- splash of sparkling water (optional)
Muddle the fresh mint and stevia in the bottom of a julep glass, add coffee and stir. Add desired amount of ice and a splash of sparkling water. Garnish with a mint leaf and a straw.