Chocolate, mint, Irish cream, & coffee- you simply cannot go wrong with this Irish Cream & Mint Iced Mocha for St. Patrick’s Day (or any day!)...
This spiked iced mocha starts with a very simple to make Andes Mint infused vodka. You are literally a little vodka, a handful of Andes Mint, a glass jar, & 24 hours from having the best chocolate-mint flavored vodka ever. Then you shake that Andes Mint-infused vodka with a little Irish cream & your favorite espresso and pour over ice. Chocolate, mint, Irish cream, & coffee- you simply cannot go wrong with that flavor combo for St. Patrick’s Day no matter how you find yourself celebrating it this year...
To make the iced mocha
Irish Cream & Mint Iced Mocha
Prep Time: 24 hours
Cook Time: None
Ingredients (Serves 1)
- 1 cup vodka
- 7 Andes Mints, unwrapped & chopped
- 1 oz Irish cream liqueur
- 1 oz of the Andes mint infused vodka
- 1 cup chilled espresso or strongly brewed coffee
- Splash of half & half
- Whipped cream, chocolate syrup, & an Andes mint- for garnishing
InstructionsTo make the chocolate mint vodka
Place the chopped Andes Mints in a pint sized glass jar. Pour in the 1 cup of vodka. Place a lid on it and let it sit for at least 24 hours, shaking the jar vigorously at least 3-4 times as it infuses. Strain out any of the Andes Mints that did not completely dissolve before using it.
Fill a cocktail shaker with ice. Pour in the Irish cream, Andes Mint infused vodka, and the chilled coffee. Place the lid on the shaker and give it a few food shakes. Fill a glass with ice. Strain the coffee mixture over the ice. Add a splash or two of half & half and give a quick stir. Top with a dollop of whipped cream, chocolate syrup, & an Andes Mint, if desired.
Cheers & enjoy!
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