Fresh mint brings a bright, cooling taste to this Coconut Mint Cold Brew Latte, made with the Takeya Cold Brew Coffee Maker for a smooth, balanced sip from the first pour. Unsweetened canned coconut milk adds just the right amount of subtle richness, while allowing the bold cold brew and brisk mint flavor to shine. We recommend using a robust medium roast, coarsely ground, for a full-bodied cold brew base. Finished with aromatic vanilla and a touch of maple syrup or your sweetener of choice, this latte turns a few simple ingredients into a refreshingly elevated ritual, perfect for a bright morning reset or an afternoon pick-me-up.
Takeya Tip: Double the recipe and pour directly into your Takeya 17oz tTraveler - no ice needed, thanks to its all-day cold performance.
Coconut Mint Cold Brew Latte
Makes one 8oz beverage
Ingredients:
- 1/4 cup mint leaves, tightly packed
- ice cubes
- 6 oz cold brew coffee (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 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.