I’m baaaaack! Hopefully to stay! The past few weeks have been WILD. So busy, so full of adventure and enriching experiences, and so full of travel! August 6th I flew to Portland to begin my cross country train journey with Millennial Trains Project. August 7th-17th we were riding the train across our gorgeous country, and we stopped in Seattle, Whitefish (MT), St. Paul/Minneapolis, Milwaukee, Chicago and New York. August 18th I took a bus down to DC, where I stayed for a few days to participate in a round table discussion at the White House with the MTP crew. I flew back home to Atlanta from DC on August 21st, and spent the weekend unpacking and then packing again, and getting ready for school. Then August 25th my mom and I began our drive up to NYC, stopping in DC for a night along the way. Moved into my dorm on the 26th, and then the past week has been full of transfer orientation events, registering for classes, and settling in in New York! So that might provide some insight as to why I haven’t been posting regularly…. 🙂
I’m going to do a full post about MTP for anyone who is curious about what exactly it is and what I did during those 10 days on the train! Be on the look out for that in the next week or so.
For now though, I have a new recipe for you guys! Summer may be winding down, but it’s still hot as hades outside (and the lack of air conditioning in my brownstone does NOT help). Thus, iced coffee is a necessity. But I hate dropping $4-5 on a plain iced coffee. It just ain’t right. So I’ve taken to home brewing and buying Chameleon when I come across it, but sometimes I want something a little snazzy. When that’s the case, this mint mojito iced coffee hits the spot. To be clear, there isn’t any alcohol in this… I just liked the way “mint mojito iced coffee” sounded better than “mint iced coffee”…but if you feel so inclined, I suppose you could add a shot of rum? Let me know how that works out for you 😉
- 1 cup coconut sugar
- 1 cup water
- 1 Tbsp vanilla
- ½ cup (gently packed) fresh mint leaves
- Roughly chop the mint leaves and place in a medium sized heat proof bowl.
- In a small sauce pot, whisk together the coconut sugar, water and vanilla, and bring it to a simmer over medium heat.
- Let simmer for about 30 seconds. Once all the sugar has dissolved, turn the heat off.
- Pour the simple syrup over the mint leaves, and cover with plastic wrap. Let chill to room temperature, and then place in the fridge overnight (or the freezer for quicker chilling).
- 1 batch of Mint Mojito Simple Syrup
- 2 cups coffee concentrate
- 1 cup cold water
- 1 cup coconut milk
- fresh mint for garnish
- Prepare 4 glasses with ice. In each glass, pour in 1-2 Tbsp mint mojito simple syrup, then ½ cup coffee concentrate, ¼ cup cold water and ¼ cup coconut milk.
- Swirl and garnish with a sprig of fresh mint!