Recipe: Coconut Mint Cold Brew Latte

Our go-to herb for adding a bright burst of flavor to any cold brew coffee sip is mint. Made with our Takeya Cold Brew Coffee Maker, this recipe highlights the refreshingly sweet flavors of mint that give this brew a cooling effect as you sip it.

Unsweetened canned coconut milk is key here (you’re only using 4 tablespoons), as it brings a subtle richness to the table that the boxed version never can. Plus, the pure coconut flavor balances the bold cold brew coffee concentrate while still letting the brisk flavor shine. As we share in our Cold Brew Coffee Maker instructions, we recommend a robust Medium roast that is coarsely ground.

Finish off the sip with aromatic vanilla and a sweetener of your choice (a touch of maple is just right, but if you prefer raw sugar then be sure to add it along with the fresh mint as it helps to extract the mint flavor when muddling). With just a few simple ingredients your standard latte effortlessly feels special. Whether it’s a bright wakeup call or afternoon pick me up, this Coconut Mint Cold Brew latte will surely hit the refresh button.

Takeya Tip: Double the recipe and pour directly into your Takeya Traveler (no ice needed since the traveler will keep your sip cool).

Coconut Mint Cold Brew Latte

Makes one 8oz beverage


  • 1/4 cup mint leaves, tightly packed
  • ice cubes
  • 6 oz cold brew coffee concentrate (made with our Takeya Cold Brew Coffee Maker)
  • 4 tablespoons unsweetened canned coconut milk
  • 1 tsp pure vanilla extract
  • 2 teaspoons maple syrup (or sweeten to taste)
  • optional: mint and coconut flakes for garnish

Lightly chop the mint and add to a Takeya pitcher (alternately: cocktail shaker or lidded jam jar). Using a wooden spoon, vigorously muddle the mint. Top with a large handful of ice cubes, add vanilla extract, maple syrup cold brew coffee and coconut milk. Seal airtight and shake vigorously for at least 60 seconds (which will infuse the beverage with the mint flavors).

Strain into a glass (no ice needed since it’s chilled), and garnish with a mint sprig and coconut flakes.