The other day I woke up to a stream of sunshine and felt the undeniable burst of joy in my heart that means spring is coming. For me spring means packing up for a day trip the desert with a long playlist and iced coffee sweating in the cup holder of my car. Though there are likely at least a few more weeks of gloom before the flowers start bloomin' and it's time to plan out a drive, I couldn't resist making up a batch of some refreshing cold brew.

This recipe is inspired by some of the best damn coffee I’ve ever had at Philz Coffee in San Francisco. At that wonderful establishment, they brew each cup individually and feature many insanely good flavor notes - including an iced coffee topped with fresh mint leaves. I drew from their delicious menu in this vegan version that you can easily recreate at home.


Mint Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 cup packed fresh mint leaves, finely chopped

    For the coffee:

    • Fresh brewed coffee, chilled in the fridge
    • Coconut Milk
    • Ice cubes


      Combine all of the ingredients for the syrup in a small saucepan and bring to a simmer over low heat. Simmer for 3-5 minutes, then strain through a fine-wire sieve into another container, catching all the bits of mint.

      Allow syrup to cool, then add a splash to a cup of coffee. Drizzle with coconut milk and top with fresh mint leaves if desired. Inhale. Repeat.


      Pro-tip: Make a large batch and store in a decanter in your fridge. Share with friends or keep it your little secret - either way you can't go wrong.

      Happy almost spring, friends!


      Kia & The CRUDE Crew

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