Dry January Mocktail Recipe

Iced Coffee & Mint Mojito
Serves 1

We’re well in the midst of Dry January, so why not celebrate the detox season with an Iced Coffee & Mint Mojito – the perfect energising pick-me-up that can be enjoyed morning, noon and night!

This bright and refreshing mocktail substitutes rum for your favourite ground coffee to give you a hit of caffeine, with a sweet, citrus and mint finish.

For this recipe, we use the V60 drip method, so a V60 dripper and V60 filter paper will be required, however a cafetiere would work just as well.

METHOD

For video instructions on the V60 brewing method, click here

• Boil the kettle (roughly 300ml should do) and leave for one minute
• Place V60 over a carafe or mug. Fold the filter paper, place inside the V60 and lightly wet the paper, discarding the excess water after use
• Add one scoop of ground coffee
• Add a small amount of water to allow the coffee to pre-infuse for a few seconds
• In a circular motion, add the water from centre out until fully poured
• Leave the water to fully draw down. Once drawn, discard the paper, remove the V60 and leave the coffee to chill
• In a cocktail shaker, add the mint leaves and demerara sugar. Using a cocktail muddler (or spoon if you don’t have one), gently mix and crush the mint and sugar together
• Halve the lime, squeeze in the juice of one half, and mix. Put aside the second half – that can be used for your next one
• Once muddled, fill to the top with ice and add the chilled coffee. Cover with the lid and shake vigorously for 15-20 seconds. The ice and mint should be slightly crushed, and the ingredients well mixed
• Fill your glass of choice with ice – we recommend a highball or tall, thin tumbler
• Pour in the coffee mixture until almost full
• Finally, top with milk and garnish with sprigs of mint.

Enjoy!