Fresh Mint Iced Coffee

Fresh Mint Iced Coffee

Serving you spring and summer in a glass.  To love this, you do have to love fresh mint. It’s a different sort of mint though. It tastes nothing like artificial peppermint. To be ever so cliché and play right into the name, it does just taste FRESH. It adds a little kick to the coffee, but not an overwhelming toothpaste flavor.

Ingredients for Cold Brew Concentrate:

  • 1/2 cup freshly ground coffee
  • 2 cups cold water

Ingredients for Coffee Ice Cubes:

  • 1 – 2 cups of brewed coffee
  • Milk, Cream, Almond Milk, or Coconut Milk

Ingredients for Fresh Mint Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1 big bunch of fresh mint leaves (around 3/4 cup)
  • 1 vanilla bean, seeds scraped

Ingredients for Perfect Mint Iced Coffee:

  • coffee ice cubes (or, uh, plain ones!)
  • 2 1/2 tablespoons fresh mint syrup
  • 8 ounces coffee concentrate
  • 3 tablespoons milk, cream or sweetened condensed milk
  • fresh mint leaves for garnish

Directions for Cold Brew Concentrate:

  1. Combine the ground coffee and water in a jar or bowl and stir well. Let it sit at room temperature for at least 8 hours or overnight.
  2. At this time, I usually also make some coffee ice cubes.
  3. The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds.
  4. Store the cold coffee in a sealed jar in the fridge.

Directions for Coffee Ice Cubes:

  1. Make a cup or two of coffee and allow it to cool slightly.
  2. Stir in some milk (anything from cream to almond or coconut milk).
  3. Pour the mixture into ice cube trays and freeze overnight.
  4. You can obviously make a ton of these and store them for on demand use!

Directions for Fresh Mint Syrup:

  1. Add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan and heat over medium heat.
  2. Whisk constantly until the sugar dissolves and the mixture comes to a boil.
  3. Let it bubble for a minute or so, then reduce the heat and let it cool completely.
  4. I’ll usually put it in a bowl or jar, let it come to room temperature then stick it in the fridge overnight.
  5. In the morning (or before using), strain out the mint leaves and vanilla pod – or simply leave them in to continue flavoring the syrup.
  6. Keep sealed in the fridge for a week or so.

Directions for Perfect Mint Iced Coffee:

  1. I like to use a mix of coffee ice cubes and regular old ice cubes – usually half and half. I’ll add them to my mug and pour the syrup overtop.
  2. Next goes the coffee concentrate.
  3. Then stir in the cream.
  4. Top it off with some fresh mint leaves and you’re good to go!
  5. Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.


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