Save money and be your own barista with this easy iced coffee recipe, made with fresh mint syrup. It's sweet, creamy, and perfect for warm summer months!
If you had asked me a few years ago whether putting mint in coffee sounded like a good idea, I might've been skeptical. I'll take a peppermint white mocha anytime during the winter months, but spearmint would've probably been a no-go for me not so long ago. Of course I'm not here trying to bash my own recipe ideas, but simply to say that if you're on the fence about this one, maybe give it a chance? Coffee pairs surprisingly well with mint, and hey, when do a little cream and sugar not help?! This has actually become my mid-day drink of choice the past few months - it's cool, it's creamy, it's refreshing, and it's got a little caffeine pick-me-up. The best part is that it's *very* low maintenance. Let's talk about it:
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How to make iced coffee
This recipe entails making two (simple) things: iced coffee and mint simple syrup. When it comes to the coffee, you have options:
1. Make it the way you normally do, and then chill it until it's cold and pour it over ice - quite literally "iced coffee". This is what I do, typically using a pour over (my favorite method). It's not fancy, but it works.
2. Make cold brew. Essentially you do this by grinding coffee, steeping it in water for a number of hours, and then straining it. I don't opt for this method often, but many people insist that it's the only way to drink cold coffee properly. If you want to try it, I have directions in my recipe for pumpkin cream cold brew!
3. Buy cold brew. This is probably your least cost effective option, but it honestly might be a pretty close tie with option 2. It is the easiest though!
How to make mint simple syrup
The homemade mint simple syrup in this recipe contributes two important things: sweetness and flavor. Making it is EASY and takes only a couple minutes of hands-on time. Like any simple syrup, you'll start with equal parts sugar and water. Add mint and place it on the stove over medium heat, stirring continuously until the sugar dissolves. Then let the mixture simmer for a minute. After that you'll cover the saucepan, let the leaves steep in the syrup for about an hour to infuse all that flavor, and then strain them out. Let the syrup cool before using it. This recipe makes enough for about 4-5 iced coffees (one week's worth!), but you can easily double it if you're so inclined.
What type of mint to use
For this recipe you'll want to use spearmint, which is the same kind that's used for mojitos, mint juleps, and this incredible mint ice cream. The other most common variety you'll typically find is peppermint. Yes, you theoretically could use it here, and yes, it would probably still taste good, but then you wouldn't have a mint mojito iced coffee anymore, would you? :)
Shelf life of simple syrup
In general, a batch of simple syrup kept refrigerated should last for at least a month (and likely a little longer). As long as it continues to look completely translucent, it should be good to use. So again, feel free to double the amount of syrup made in this recipe!
Can this be made hot?
While I haven't tried it myself, I see no reason why this wouldn't taste good made hot. If you do decide to go this route, I would highly recommend frothing your milk, cream, and simple syrup in a milk frother!
Substitutions
If at all possible, I highly suggest using whole milk and heavy cream in this recipe. They contribute a creaminess that just can't be duplicated any other way. Of course you can always use low fat milk or a non-dairy substitute, but if you're not allergic to dairy you owe it to yourself to try the recipe as-is at least once. SO GOOD.
Related recipes
Here are a few of my other coffee shop-inspired recipes!
Caramel iced coffee - This one's an all-time reader favorite. It's made very similarly to what you see here, but uses homemade caramel sauce in place of the mint syrup. I also have an iced latte variation, made with espresso!
Peppermint Mocha - Another peppermint option that's also heavy on the chocolate. This is a great alternative to iced beverages for winter months!
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Mint mojito iced coffee
Skip the coffee shop and be your own barista with this cool and creamy, summer-inspired iced coffee recipe. Whip up a simple batch of fresh mint syrup and have iced coffee ready to go any time of day.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 iced coffee 1x
- Category: beverages
- Cuisine: American
Ingredients
Fresh mint syrup
- ½ cup (4 ounces) water
- ½ cup (3 ½ ounces) granulated sugar
- ¼ cup loosely packed spearmint leaves
Iced coffee (makes one)
- ice
- ½ cup (4 ounces) chilled coffee or cold brew
- ¼ cup (2 ounces) whole milk
- 2 - 2 ½ tablespoons fresh mint syrup, to taste
- 1 ½ tablespoons heavy cream
- mint sprig, for garnish
Instructions
Fresh mint syrup
- Make the syrup: In a small saucepan, whisk together the water, sugar, and mint leaves. Set on the stove over medium heat, stirring constantly until sugar has dissolved. Discontinue stirring and bring to a simmer for a full minute. Remove from heat, cover, and let mint leaves steep for about an hour. Strain syrup into a jar, cover, and refrigerate until ready to use.
To make iced coffee for one:
- Combine coffee ingredients: Add ice to a glass. Combine chilled coffee, milk, mint syrup, and cream in glass and stir until smooth. Top with a fresh sprig of mint and enjoy!
Notes
Prep/Total Time above do not include time required to steep and cool simple syrup.
This recipe makes enough mint syrup for 4-5 iced coffees. Feel free to double the syrup recipe!
Nutrition facts are for an iced coffee made with 2 ½ tablespoons of mint syrup.
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Katerina | Once a Foodie
This sounds so delicious for summer! I am loving the sound of the mint syrup, I bet it elevates this iced coffee beautifully. Thanks so much for sharing your recipe!
alexandra
Yes it definitely does! Thanks so much!