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:
- 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.
- At this time, I usually also make some coffee ice cubes.
- The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds.
- Store the cold coffee in a sealed jar in the fridge.
Directions for Coffee Ice Cubes:
- Make a cup or two of coffee and allow it to cool slightly.
- Stir in some milk (anything from cream to almond or coconut milk).
- Pour the mixture into ice cube trays and freeze overnight.
- You can obviously make a ton of these and store them for on demand use!
Directions for Fresh Mint Syrup:
- Add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan and heat over medium heat.
- Whisk constantly until the sugar dissolves and the mixture comes to a boil.
- Let it bubble for a minute or so, then reduce the heat and let it cool completely.
- I’ll usually put it in a bowl or jar, let it come to room temperature then stick it in the fridge overnight.
- In the morning (or before using), strain out the mint leaves and vanilla pod – or simply leave them in to continue flavoring the syrup.
- Keep sealed in the fridge for a week or so.
Directions for Perfect Mint Iced Coffee:
- 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 MogoBox.com mug and pour the syrup overtop.
- Next goes the coffee concentrate.
- Then stir in the cream.
- Top it off with some fresh mint leaves and you’re good to go!
- Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.