I’ve probably made this mocha mint cold brew a thousand times since that sweltering July afternoon when my regular coffee just wasn’t cutting it. You’ll love how the dark chocolate swirls into the cold brew, creating these ribbons that mix with just a hint of peppermint. It’s like drinking a liquid After Eight mint, but with enough caffeine to actually get you through the day. The best part? You’re about to discover why this three-ingredient wonder beats anything you’d pay seven bucks for at a café.
History
While mocha and mint might seem like a trendy coffee shop invention, I remember learning that this flavor pairing actually goes back much further than most people realize.
Coffee houses in the Middle East combined chocolate and mint in drinks centuries ago, long before cold brew became popular. The cold brew method itself started in Japan during the 1600s, though it didn’t catch on in America until the 2010s.
I first tried a version of this drink at a small café in Portland around 2015, back when cold brew was just starting to appear everywhere. The barista mentioned she’d adapted it from an old recipe her grandmother brought from Lebanon, which made the whole experience feel more meaningful than just ordering another iced coffee.
Recipe
Mocha Mint Cold Brew combines the rich, smooth taste of cold-steeped coffee with deep chocolate notes and invigorating mint for a sophisticated iced beverage.
The cold brew base provides a naturally sweet, low-acid foundation that pairs beautifully with the indulgent mocha and cooling mint, creating a drink that tastes like a liquid dessert without being overly heavy.
This drink shines during warm afternoons when you need both refreshment and an energy boost, though it’s equally perfect as a weekend treat or special morning indulgence.
The combination of caffeine from the cold brew and chocolate, along with the invigorating mint, makes it an ideal pick-me-up any time of day.
Ingredients
- 1 cup cold brew concentrate
- 2 tablespoons chocolate syrup
- ½ teaspoon peppermint extract
- ½ cup milk
- Ice
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Preparation Steps
- Fill a tall glass with ice.
- Pour the cold brew concentrate over the ice.
- Add the chocolate syrup and peppermint extract to the glass.
- Stir well to combine all the flavors evenly.
- Pour the milk over the mixture.
- Give it one final stir until the drink is well blended.
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Note: 1)Too coarse a grind, too little coffee, or insufficiently tamping the grounds before brewing can all lead to inadequate pressure for a proper brew. 2)It is important to note that the amount of espresso extracted will vary depending on the grind size and amount and reprogramming may be needed when the size and amount are adjusted
SIMPLE TO USE & CLEAN: Making cold brew has never been more straightforward. Our easy-to-use design takes the complexity out of the brewing process. Simply fill the filter with your favorite coffee grounds, add cold water, and let it steep! Cleanup is a breeze with dishwasher-safe components (DO NOT ADD BOILING WATER)
【What You Will Get】：1 Pcs / 64 oz mason jar pitcher with pour spout lid, 1 stainless stell filter, 1 cleaning brush. Large capacity is enough for your daily use. Please note: this cold brew pitcher is not suitable for extreme temperature changes, so avoid direct hot-to-cold transfers
Tips
Adjust the peppermint extract carefully, as a little goes a long way—start with ¼ teaspoon if you prefer subtle mint.
Any milk works well here, including oat, almond, or coconut milk for dairy-free versions.
For a less sweet version, use unsweetened cocoa powder mixed with a touch of honey instead of chocolate syrup.
The cold brew concentrate can be made in large batches and stored in the refrigerator for up to two weeks, making this drink easy to assemble quickly whenever a craving strikes.
Preparation Steps
Making this drink is something I look forward to because it comes together in just a few minutes, right there in your glass.
You’ll start by filling a tall glass with ice, then pour in your cold brew concentrate and add the chocolate syrup and peppermint extract, stirring everything together until the chocolate swirls blend into the dark coffee.
The final step is pouring in your milk and giving it one last stir, watching as the creamy white streams marble through the mocha-mint mixture before it all combines into one smooth, invigorating drink.
Step 1. Fill Glass With Ice
The foundation of any great iced coffee starts with a properly chilled glass, and I’ve learned that this simple step makes more difference than you’d think.
I grab a tall 16-ounce glass from my cabinet and fill it about three-quarters full with ice cubes. You want enough ice to keep everything cold without leaving no room for the actual drink.
I usually use regular ice cubes from my freezer tray, but coffee ice cubes work even better since they won’t water down your drink as they melt. Just freeze leftover cold brew in an ice cube tray the night before.
The glass should feel cold to the touch once you’ve added the ice, creating the perfect vessel for building your mocha mint masterpiece.
Step 2. Add Cold Brew Concentrate
With your glass properly iced and ready, I pour in one full cup of cold brew concentrate, watching it cascade over the ice cubes with that gorgeous dark amber color.
The concentrate is stronger than regular coffee, which is exactly what you want here. It’s been steeping for twelve to twenty-four hours, so the flavor is smooth and naturally sweet without any bitterness.
I like pouring it slowly so it settles evenly around the ice instead of splashing everywhere. The cold brew forms the foundation of this drink, and since it’s already chilled, it won’t dilute as quickly as hot coffee would.
You’ll notice the rich coffee aroma immediately, even before adding the chocolate and mint.
Step 3. Mix In Chocolate Syrup
Right after the cold brew settles, I grab my chocolate syrup and drizzle two full tablespoons into the glass, aiming for different spots so it disperses better.
The syrup sinks down through the coffee in these dark ribbons that look pretty cool for a second before I start stirring. I use a long spoon and make sure to scrape the bottom where chocolate tends to pool and stick.
It takes maybe fifteen seconds of good stirring to get everything blended. You’ll know it’s ready when the whole drink turns this even brown color without any streaks.
The chocolate smell hits right away, mixing with that cold brew earthiness. If you’re using quality chocolate syrup, the drink already smells like dessert at this point.
Step 4. Add Peppermint Extract
Once the chocolate’s fully mixed in, I grab the peppermint extract from my spice cabinet and measure out exactly half a teaspoon.
This part needs precision because peppermint extract is incredibly potent. I learned this the hard way when I once dumped in a full teaspoon and ended up with something that tasted like I was drinking toothpaste.
Now I’m careful, using my quarter-teaspoon measuring spoon twice to get it just right. I pour the extract directly into the glass and give everything another good stir, watching as the mint disperses through the chocolate and coffee.
The aroma hits immediately—that cooling scent that promises the perfect balance between rich mocha and invigorating mint, exactly what makes this drink special.
Step 5. Pour Milk and Stir
After the mint’s completely mixed in, I reach for the milk—today I’m using regular whole milk, though I’ve tried this with oat milk plenty of times and it works great.
I pour in half a cup, watching it swirl through the dark coffee and create these cool marble patterns that honestly look too pretty to mix.
But I stir it anyway, because that’s where all the flavors really come together. The chocolate and mint blend with the milk and coffee until everything’s one smooth, creamy color.
I usually do a few slow circles with my spoon, making sure nothing’s settled at the bottom. The whole drink lightens up a couple shades, and you can already smell that chocolate-mint combo hitting you.
Final Thoughts
When I first started making this drink, I honestly didn’t expect it to become such a regular part of my routine, but there’s something about having a homemade version that beats the coffee shop every time.
I keep cold brew concentrate in my fridge now, which means I can throw this together in about two minutes on busy mornings. The best part is adjusting everything to exactly how I want it—sometimes more chocolate, sometimes barely any mint.
My sister tried it last weekend and immediately asked for the recipe, which felt pretty good. It’s one of those simple things that makes regular afternoons feel a bit more special, especially when it’s hot outside and you need something cold and caffeinated.
Frequently Asked Questions
Can I Make This Recipe Without a Cold Brew Maker?
You don’t need a cold brew maker. Simply combine coarse coffee grounds with cold water in any container, let it steep for 12-24 hours, then strain through a fine-mesh sieve or coffee filter.
How Long Does Homemade Cold Brew Concentrate Need to Steep?
You’ll need 12-24 hours of steeping time—most coffee enthusiasts find the sweet spot at 16 hours. The longer it steeps, the stronger your concentrate becomes, so you can adjust based on your preferred intensity level.
What’s the Caffeine Content Compared to Regular Hot Coffee?
Cold brew concentrate typically contains about 200mg of caffeine per cup, roughly double what you’d get from regular hot coffee. You’re drinking a more concentrated form, so you’ll experience a stronger caffeine kick.
Can I Use Fresh Mint Leaves Instead of Peppermint Extract?
Yes, you can use fresh mint leaves! Muddle 8-10 leaves with the chocolate syrup before adding ice and cold brew. It’ll provide a subtler, more natural mint flavor than extract offers.
Does This Drink Stay Good if Made Ahead of Time?
You shouldn’t mix everything ahead because the ice dilutes it and the flavors separate. Instead, prepare your cold brew concentrate beforehand and store the chocolate syrup and peppermint extract separately, then combine fresh when ready.
