Minty Coffee Mocktail

This minty coffee mocktail is inspired by a thin mint cookie, has some espresso and a homemade mint simple syrup, and is equally easy and delicious!


Servings: 2

Mint Simple Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tbsp mint leaves, removed from stems

Minty Coffee Mocktail

  • Chocolate syrup, for rimming glass
  • Crushed thin mint, for rimming glass
  • 6 mint leaves, for muddling
  • 4 ounces espresso
  • 2 ounces milk
  • 2 ounces mint simple syrup
  • 1/2 ounce chocolate syrup
  • Splash coffee extract (optional)
  • Mint, for garnish
  • 2 thin mints, cut with slit, for garnish on sides of glasses


  1. Start by making the simple syrup. Add the water, sugar, and mint leaves to a medium saucepan and bring to a boil, stirring until sugar has dissolved, 2-3 minutes. Reduce heat and simmer for about 10-15 minutes. Let cool slightly then strain into a jar or glass, pushing down on the mint with a spoon to release as much of the simple syrup and mint as possible.
  2. Add chocolate syrup and a crushed thin mint to a plate. Dip part of the rim of a couple or martini glass into the chocolate syrup, then into the thin mint. Set glasses aside.
  3. Add mint leaves to a cocktail shaker and muddle with a muddler or the end of a wooden spoon. Add ice to the cocktail shaker, then the espresso, milk, 2 ounces of the mint simple syrup, chocolate syrup, and coffee extract if using.
  4. Shake for 20 seconds, then strain, dividing between prepared glasses. Top each with a mint leaf and thin mint.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes