5-Minute Cold Brew Coffee Mocktail

I used to think cold brew was just for coffee snobs until my teenager started making it at home last summer. She’d brew these big batches and drink it straight, but I found it way too strong for my taste.

That’s when I discovered you could turn cold brew into something that tastes like a fancy coffee shop drink without the caffeine crash. Cold brew coffee mocktails are basically iced coffee that got dressed up for a party. They’re sweet, refreshing, and you can make them as simple or as fancy as you want.

What Kind of Cold Brew Coffee Should I Use?

Any cold brew coffee will work great for this mocktail, whether you make it yourself or buy it from the store. If you’re buying it, look for brands that aren’t too concentrated – you want something that’s ready to drink rather than a concentrate that needs diluting. For homemade cold brew, aim for a smooth, less acidic flavor since it’ll be the star of your drink. The beauty of this recipe is that it’s pretty forgiving, so even if your cold brew is a bit strong or weak, you can always adjust the other ingredients to balance it out.

Options for Substitutions

This refreshing coffee drink is pretty simple, but here are some easy swaps you can make:

• Cold brewed coffee: Don’t have cold brew on hand? You can use strong regular coffee that’s been cooled completely, or even espresso mixed with cold water. Just make sure it’s completely cold before mixing your drink.
• Agave nectar: If you’re out of agave, simple syrup works perfectly, or you can use honey (though it might not mix as easily when cold). Maple syrup is another good option for a different flavor twist.
• Mint leaves: Fresh mint really makes this drink special, but if you don’t have any, try a small splash of vanilla extract or even some fresh basil leaves for an interesting herbal note. You could also skip the herbs entirely for a cleaner coffee taste.
• Ice cubes: Regular ice works fine, but coffee ice cubes (made from leftover coffee) will keep your drink from getting watered down as they melt.

Watch Out for These Mistakes While Making

The biggest mistake when making cold brew coffee mocktails is using hot or warm coffee instead of properly chilled cold brew, which will melt your ice too quickly and water down the drink.

Another common error is adding the agave nectar last – since agave doesn’t dissolve well in cold liquids, mix it with a small amount of the cold brew first to create a syrup before adding the rest of the coffee.

Don’t bruise your mint leaves too aggressively when muddling, as this releases bitter compounds – instead, gently press them to release the oils without tearing the leaves.

For the best flavor balance, taste as you go and adjust the agave gradually, since different cold brew concentrations will need different amounts of sweetener to achieve the perfect balance.

What to Serve With Cold Brew Coffee Mocktail?

This refreshing coffee mocktail pairs perfectly with light breakfast pastries like croissants, muffins, or Danish – the mint and coffee combo works great with buttery, sweet treats. I love serving it alongside brunch dishes like avocado toast, fruit salad, or yogurt parfaits since the coffee gives you that morning pick-me-up without being too heavy. For afternoon sipping, try it with chocolate chip cookies or biscotti that you can dip right into the drink. The agave sweetness also makes it a nice match for fresh berries or a simple cheese and crackers board if you’re entertaining.

Storage Instructions

Prep Ahead: You can make the cold brew coffee base up to a week in advance and keep it in the fridge in a covered pitcher or jar. Having cold brew ready to go makes whipping up this mocktail super quick whenever you want a refreshing pick-me-up.

Best Served Fresh: This mocktail is definitely best enjoyed right after you make it while the ice is still cold and the mint is fresh. The flavors are at their peak and you get that perfect chilled temperature that makes it so refreshing.

Make Multiple Servings: If you’re hosting a group, you can easily multiply the recipe and mix everything except the ice in a pitcher ahead of time. Just add the ice and fresh mint right before serving so everything stays crisp and cold.

Preparation Time	5-10 minutes
Cooking Time	0-5 minutes
Total Time	5-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 80-100
• Protein: 0-1 g
• Fat: 0 g
• Carbohydrates: 20-25 g

Ingredients

• Ice cubes, as needed
• 2 oz cold brew coffee (or 2 parts)
• 0.5 oz agave nectar (or 0.5 parts)
• 1 fresh mint sprig (plus extra for garnish)

Step 1: Prepare the Shaker with Ice

• ice cubes, as needed

Fill a cocktail shaker or any container with a lid with enough ice cubes to chill the drink thoroughly.

This will help ensure your coffee julep is nicely cooled and diluted just right.

Step 2: Add Coffee, Agave, and Mint

• 2 oz cold brew coffee (or 2 parts)
• 0.5 oz agave nectar (or 0.5 parts)
• 1 fresh mint sprig

Pour 2 oz of cold brew coffee and 0.5 oz of agave nectar into the shaker with the ice cubes (from Step 1).

Add 1 fresh mint sprig.

These aromatics will infuse with the mixture as you shake.

Personally, I like to give the mint a gentle clap between my hands before adding it, to release even more of its oils.

Step 3: Shake to Chill and Combine

• ice cubes, as needed

Secure the lid on the shaker and shake the mixture vigorously for about 10-15 seconds.

This will properly chill the drink and mix the flavors.

Strain the contents into a lowball glass filled with fresh ice cubes for optimal presentation and enjoyment.

Step 4: Garnish and Serve

• 1 fresh mint sprig (plus extra for garnish)

Top the drink with extra fresh mint sprigs as garnish for a burst of aroma and visual appeal.

For a traditional julep presentation, you can serve the drink in a silver or pewter cup.

I find that the fresh mint garnish really elevates the aroma of the coffee julep.