Mint Mojito Iced Coffee

It's one hundred million degrees outside today, and of course I decided this was the day to pull the jungle of weeds and deadhead the rose bushes. I got totally soaked before I started, trying to fill up the kiddie pool with a hose that got fastened to the spigot weirdly, and I'm 7 months pregnant. I'm sure my sweat- and dirt-stained brow, diaper-clad toddler, and hunched posture made more than one passerby look askance. But the yard work is done! And now I'm in my blissfully air conditioned home, said toddler is napping, and it's time for a little pick-me-up/cool-me-down.

When we were in California a few weeks ago, we discovered Philz Coffee, a local coffee shop where each cup is individually hand-crafted. From their website: "We wouldn't even call this a cup of coffee; rather 'A Cup of Love.'" Of course, individually-brewed coffee means a high price tag and a long long wait, but when in Rome... you know. My sweet friend recommended this drink when we stopped by on our way back from the farmers market, and after one sip, I knew I was destined to re-make it at home.



A giant handful of smashed, bruised, fresh mint. Ice. Sugar. Milk. Coffee. I declare this to be a cup of love, indeed. Here's to lots more afternoons lounging by the kiddie pool. Cheers!



Mint Mojito Iced Coffee

Ice
10-20 fresh mint leaves (from 2-3 sprigs), plus an extra sprig to garnish
1 tablespoon maple syrup
8-12 ounces coffee (cool, ideally)
a couple of splashes of half and half (or milk, or cream)

Layer the mint and ice in a tall glass. Add the maple syrup, coffee, and cream, and use a straw to muddle the mint leaves a bit, releasing more of the minty flavor. Enjoy.