This Mint Mojito Irish Coffee combines two San Francisco classics, a Philz Coffee Mint Mojito and a Buena Vista Irish Coffee—into one fabulous drink. Jump to Recipe
I have the classic Buena Vista Irish Coffee on my blog already but I had a crazy idea to combine my two favorite San Francisco drinks into one.
Philz Coffee Mint Mojito
I really did not understand how a mint mojito iced coffee could be good. But as soon as I tried one, I was in heaven.
Baristas muddle lots of fresh mint (picked right in front of you) into sugar, pour regular dripped coffee in, and add some sweetened cream. The result is a slightly sweet, fresh, and light iced coffee beverage.
I took that exact same concept and applied it to making an Irish Coffee. I muddled the mint right in the glass with some turbinado sugar, which I like to use in coffee beverages over regular sugar.
Mint Mojito Irish Coffee
After you’ve muddled the mint and sugar together, pour the hot coffee in and stir until the sugar dissolves. Then add the whiskey.
One of the trickiest steps in making an Irish Coffee is getting the cream the right consistency. You want it to still be pourable so that it floats on top of the coffee.
I always over whip it. If this happens to you too, just pour some more cream in and lightly stir it in with the whipped cream. Keep adding fresh cream until it becomes pourable again.
You can also add 7 to 10 drops of peppermint extract to the cream if you want to help emphasize the minty freshness of the drink.
The goal is to be able to pour the cream over the back of a spoon like this:
I’ll be making some of these for St. Patrick’s Day this weekend. Do any of you have any fun plans?
Mint Mojito Irish Coffee
- heavy cream, to top
- 7 to 10 drops peppermint extract
- 2 teaspoons turbinado sugar
- 10 mint leaves
- 2.5 ounces coffee, preferably very hot
- 1.5 ounces whiskey
Put the heavy cream into a glass or stainless steel bowl, add the peppermint extract, and whip it using a handheld mixer with the whisk attachment until it has thickened but is still pourable. If you happen to whip it too much, just stir in some fresh cream until it’s pourable again. Set aside.
Zap your glass in the microwave until it’s hot to the touch. This helps keep your drink warm because both the whiskey and cream are cold.
Place the sugar in the glass. Toss the mint leaves in and muddle the mint into the sugar until the aromas have released and the leaves look bruised and wet.
Pour the hot coffee in and stir until the sugar is dissolved.
Add the whiskey and stir.
Slowly pour the whipped heavy cream over the back of a spoon, holding it so it's right above the coffee. The goal is to float the cream on top of the coffee. Serve.