Chocolate Mint Coffee

Chocolate mint coffee is a flavored ground coffee blend you make once and brew all week. Three extracts get whirled into the grounds in a blender, then refrigerated until you’re ready to scoop into the filter or French press.

The ratio is the trick. Chocolate extract leads, mint sits at half-strength so it whispers rather than shouts, and a quarter teaspoon of vanilla rounds the edges. Mint is the one to watch. Even a small bump turns the brew toothpaste-y.

Keeping the blended grounds in a sealed jar in the fridge does two things. It stops the extracts from evaporating off, and it keeps the coffee fresh. Brewed grounds taste freshest within two weeks.

Serve black or with a splash of cream and a sprinkle of cocoa on top for a quick after-dinner treat that tastes like a peppermint mocha without the pastry case markup.

Pro Tips

• Use a medium grind, not fine. Fine grounds clump up around the extracts and brew unevenly.
• Scrape the blender sides between pulses. The extracts cling to the corners and won’t distribute fully without a stir.
• Store in a small mason jar in the fridge, not on the counter. Cold storage holds the volatile mint oils.
• Use within two to three weeks for the brightest flavor.

Variations

• Swap mint extract for almond extract for a chocolate-amaretto coffee.
• Add ¼ teaspoon orange extract to the blend for a chocolate-orange version.
• Use decaf grounds and serve as an after-dinner sip without the caffeine kick.