Client Services Specialist by day. Digital Artist by night. Krypronite: iced mocha mint lattes.
This recipe has been updated from one I posted about four years ago, which I was then calling my “Redneck Frappuccino.” I’ve since learned that “Frappuccino®” is a trademark of Starbucks Coffee Company. I appreciate them not suing me (or otherwise paying any sort of attention to me whatsoever), but I’ve voluntarily decided I need to use the more generic term.
Also, a Frappuccino® is usually a frozen blended drink, and although they are delicious, they are A MESS to clean up. So when I do this at home, I just serve mine over ice cubes.
I’ve tweaked and updated my original recipe – both for ease and taste. I’ve kept the mason jar and beer stein, though, because…well, why not?
Iced Mocha Mint Latte – Jenn’s Kryptonite
- 8 oz. espresso-strength cold brew coffee* (Soak 2tbsp. of your favorite coffee grounds for at least 24 hours in a covered glass jar overnight, then strain through a fine-mesh strainer into a clean mason jar).
To that same mason jar add:
- 1tsp chocolate syrup
- 2 tbsp. powdered chocolate milk mix
- 1tbsp simple syrup (mint flavoring optional)
- 1 drop bitters
- 1 drop vanilla extract
- 2 oz. milk (your favorite)
- 1 tbsp. whipping cream
Put a lid on the mason jar and shake vigorously (the idea is to work off the calories so you can enjoy this concoction guilt-free…also to make sure all of the chocolate powder and syrup are dissolved).
Fill a (preferably ice cold) beer stein (or other 32-oz glass) full of ice, and pour your coffee mixture over the ice. Enjoy with a straw.
Morning to-go version: Store the coffee mixture in the canning jar up to 24 hours. Replace glass stein with a 32 oz. travel mug.
After dark version: Add a splash of Kahlua over the ice, before the coffee mixture.