Mint Chocolate Coffee Mojito

  • Illustration of the mint chocolate coffee mojito in a short glass with ice cubes and mint.

For this refreshing drink, we worked with mixologist, photographer, and all-around creative, Christy Moyer

Have you ever made a cocktail with fresh mint and coffee? How about chocolate? If you're thinking "no thank you," we urge you to think again. This Mint Chocolate Coffee Mojito is an absolute must. It's the creme de la crème (with Creme de Cacao) of drinks that hits just right. Think of it like a Thin Mint in a cup. 

The recipe uses classic, simple cocktail ingredients to create something new. It's great for those late-afternoon coffee cravings with a creamy, minty-fresh, and sweet solution.

Mint Chocolate Coffee Mojito Recipe


  • 64 grams turbinado sugar (you can substitute with a traditional white or cane sugar)
  • 64 grams water
  • 128 grams half-and-half
  • 128 grams fresh mint
  • 71 grams chilled coffee. We recommend Big Trouble.
  • 14 grams Creme de Cacao
  • Ice
  • Optional: 28 grams (1 ounce) vodka


    1. Create a simple syrup. Simmer turbinado sugar and water, stirring until all of the sugar has dissolved. Chill before using.
    2. Make mint half and half. Heat mint and half-and-half over medium-low heat. Muddle the mint as the cream begins to simmer. Simmer for 3 minutes, remove from heat, cover with a lid, and let steep for 30 minutes. Strain out the mint leaves. 
    3. Add chilled coffee, vodka, Creme de Cacao, 7 grams of turbinado simple syrup, and ice to a cocktail shaker. Note: If you do not have creme de cacao on hand, you can add an extra .5 oz simple syrup in its place. 
  1. Shake until very cold, about 20 seconds.
  2. Strain into a rocks or pint glass filled with fresh ice.
  3. Pour 16 grams of mint half + half over top of the coffee mixture.
  4. Garnish with fresh mint
  5. Enjoy!

Make this drink at home and share your photos with us using #CounterCultureCoffee.

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