Your usual iced coffee gets spiked in this leprechaun-approved Irish Cream & Mint Iced Mocha.
Servings 1
Calories 833kcal
Author Carrie Robinson
Ingredients
1cupvodka
7Andes Mintsunwrapped & chopped
1ozIrish cream liqueur
1ozof the Andes mint infused vodka
1cupchilled espresso or strongly brewed coffee
Splash of half & half
Whipped creamchocolate syrup, & an Andes mint- for garnishing
Instructions
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.