Don Francisco’s Coconut Cream Mojito Iced Coffee 

Ingredients: 

• 4 tsp raw cane sugar or granulated sugar (adjust to taste) 
• 16–20 fresh mint leaves 
• 16 oz freshly brewed Don Francisco’s® Coconut Cream Coffee 
• 2 cups ice 
• Milk or cream of choice (coconut milk or half & half recommended) 
• Extra mint, for garnish 

Instructions: 

1. In a heat-safe measuring cup or bowl, combine mint leaves and sugar. Gently muddle with the muddler until the mint is fragrant and bruised.   

2. Pour the hot brewed Don Francisco’s® Coconut Cream Coffee over the muddled mint and sugar. Stir until the sugar is fully dissolved. 

3. Let the coffee cool for 5-10 minutes or chill it in the freezer for a few minutes until it is no longer hot. 

4. Once cooled, strain the coffee into two separate glasses filled with ice to remove the mint leaves. 

5. Add a splash of milk or cream to each glass. Stir, garnish with fresh mint, and enjoy!