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Mint Chocolate Cold Brew

Mint Chocolate Cold Brew

This mint chocolate cold brew proves that a genuinely dessert-style summer recipe requires nothing beyond chocolate syrup, mint simple syrup, and a strong batch of coffee underneath. You follow the full stir before ice, the light hand with mint flavoring, and the last-minute whipped cream topping, and this drink rivals anything sold at a seven-dollar coffee counter. Whether you drink it plain or dress it up with crushed cookies on top, this recipe turns a slow Tuesday afternoon into an excuse for a proper coffee treat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cold brew coffee chilled
  • 1/4 cup milk or half-and-half chilled
  • 1 tablespoon chocolate syrup
  • 1/2 tablespoon mint simple syrup
  • 1/4 teaspoon vanilla extract
  • 1/2 cup ice cubes
  • 1 tablespoon whipped cream
  • 1/2 tablespoon shaved chocolate
  • 1 fresh mint leaf

Equipment

  • Small pitcher or mixing glass
  • Measuring spoons
  • Clear serving glass

Method
 

  1. Mix the coffee base
    You add the chilled cold brew coffee and chocolate syrup to a small pitcher and stir vigorously until the syrup fully blends into the coffee.
  2. Add the mint flavor
    You pour the mint simple syrup and vanilla extract into the chocolate coffee mixture and stir until smooth.
  3. Fill the glass with ice
    You add the ice cubes to a clear serving glass, filling it generously to keep the drink cold.
  4. Pour in the cold brew mixture
    You pour the mint chocolate coffee mixture over the ice cubes.
  5. Add the milk
    You pour the chilled milk or half-and-half slowly into the glass, leaving it layered for a photo or stirring it gently to drink right away.
  6. Finish and serve
    You top the drink with whipped cream, shaved chocolate, and a fresh mint leaf, serving it immediately before the whipped cream melts.

Recipe Notes

  • Coffee: I use chilled cold brew, store-bought or homemade.
  • Syrup: I use mint simple syrup, never straight peppermint extract, to avoid an overwhelming flavor.
  • Chocolate: I stir the syrup in fully before adding ice to avoid clumping.
  • Milk: I use whatever milk is on hand, including oat milk.
  • Toppings: I add whipped cream only right before drinking.