iced sparkling mint americano
Weekends = extra coffee, please.
I’m typically a very plain coffee drinker: fresh brew, soy milk, no sugar. I’m happy that way. Sometimes in the afternoons I’ll pull a couple shots and stir them up with a teaspoon of light brown sugar and a dab of soy; those moments are when I require a pickup due to suddenly, lunch-induced sleepies.
Ever since I got my espresso machine last Christmas, though, I love making cappuccinos or cortados for weekend breakfasts. A little treat in which I don’t typically indulge, even though I work in a coffee shop (I think being around the stuff poisons your capacity for enjoying that particular place’s offerings. Least it does for me). The latest obsession is dunking croissants and baguette in the milky cuppa. So good. Though, I know not everyone’s a dunker so that might sound weird to some.
And here, we’re jazzing things up a little more with a very simply, and utterly refreshing Iced Sparkling Mint Americano. Back in 2016-2017 it seemed that sparkling Americanos were having a moment. Maybe that was just a local phenomenon, since the shop I worked at during that period offered one and people were completely fascinated by the concept.
The idea of a sparkling Americano might sound bizarre, but the difference is merely textural, and during the summer, I feel the bubbles make the coffee drink extremely hydrating. Exhale an aaaah every time you take a sip, type of hydrating. To heighten the fresh factor, add a splash of a quick mint simply syrup to sweeten shit up and add a nice little menthol whisper to your glass.
I’ll be drinking these all summer, man, and I’m not an iced coffee person. I usually find it rather heinous, but these are kind of perfect because I’m a ho for a bottle of San Pel. Add whatever milk you’d like for a richer flavor, poke in a straw if you swing that way, and enjoy!
Minty Fresh Death Breath
The mint syrup is simple. That’s why it’s called simple syrup. Mindfucked.
Boil equal parts sugar and water in a small saucepot until the granules dissolve, then move the pan off the heat and drop in some mint leaves. Steep about 5-10 minutes, longer to infuse the flavor more. Discard the solids and let the syrup cool.
Worth noting that you can double, treble, quadruple the syrup to make a bigger batch if you want to save some for later. It keeps just fine in the fridge for about a week.
IT’S NOT FUCKING EXPRESSO
I will never forgive folks who say expresso instead of espresso. There’s no ‘ex’ in the word except to denote the fact that we are no longer friends. Goodbye.
Now, because Americanos are espresso based drinks, it’s hard to sub them for a non-espresso coffee without drastically changing the texture. The best I could come up with was about 1/2 cup of very strong brewed coffee (think double brewing) or a serving of instant espresso dissolved in hot water, but that still will not taste the same.
But, if you have an espresso machine, the process from here is very easy. Pull two shots (or more if you’re feeling fierce). Pour some syrup in your glass, then sparkling water, and give them a little mixy mix with ice. Then, top with your espresso. I like to watch it fall into the water slowly before serving. The gradient effect is very satisfying.
Serve this with whatever milk or cream you enjoy. The sugar amount is totally customizable too, so add whatever sounds appropriate and adjust from there. I top my glass with a big sprig of mint as a garnish, and then usually eat it after my drink ends.
Hint: for a little boozy treat, add a shot of Kahlua or Bailey’s. SO good that way. Might be drinking one as I type…
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Refreshing summer sips (with or without booze):
Fresh Strawberry Green Tea Lemonade
Watermelon Cucumber Agua Fresca
iced sparkling mint americano
Ingredients
- 1/4 cup sugar
- 1/4 cup fresh mint leaves, lightly packed
- 1 cup sparkling water
- 2 oz espresso
- cream or choice milk, for serving (optional)
- fresh mint leaves, to top
Instructions
- In a small saucepot, heat 1/4 cup of water and the sugar to a boil. Remove from heat and drop in the mint leaves. Steep 5-10 minutes. Discard the solids and let cool.
- Measure 1-2 tablespoons (or more, depending on how sweet you want your drink) of syrup in the bottom of a tall glass, then the sparkling water. Add ice, then pour the espresso overtop. Be mesmerized as the espresso slowly trickles down to the bottom of the cup.
- Add cream or milk as desired and top with fresh mint sprigs.
