• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker logo

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Beverages

    Published: Jun 10, 2020 · Modified: Jun 9, 2020 by alexandra · This post may contain affiliate links

    DIY: Mint mojito iced coffee

    Jump to Recipe
    Angled view of two iced coffees garnished with mint, with mint springs and ice cubes in the foreground.

    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:

    Angled view of a single iced coffee, with mint springs and ice cubes in the foreground. this recipe
    Jump to:
    • How to make iced coffee
    • How to make mint simple syrup
    • What type of mint to use
    • Shelf life of simple syrup
    • Can this be made hot?
    • Substitutions
    • Related recipes
    • Recipe Card
    • 💬 Comments and Reviews

    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!

    Angled view of two iced coffees garnished with mint, with mint springs and ice cubes in the foreground.

    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.

    Two glasses of iced coffee garnished with fresh mint, against a white backdrop.

    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!

    Angled view of a single iced coffee, with mint springs and ice cubes in the foreground.

    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.

    Hand holding an iced coffee against a cream colored backdrop.

    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.

    New Orleans Cold Brew - My take on a classic, made extra creamy. This recipe is sweetened with a homemade chicory syrup - a perfect compliment to the flavor of coffee.

    Peppermint Mocha - Another peppermint option that's also heavy on the chocolate. This is a great alternative to iced beverages for winter months!

    Print

    Recipe Card

    Mint mojito iced coffee

    Angled view of a single iced coffee, with mint springs and ice cubes in the foreground.
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 reviews

    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.

    • Author: alexandra
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 1 iced coffee 1x
    • Category: beverages
    • Cuisine: American

    Ingredients

    Scale

    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

    1. 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:

    1. 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.

     

    Keywords: mint iced coffee, mint mojito iced coffee, iced coffee with mint, iced coffee recipe, summer beverages

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Digiprove sealCopyright protected by Digiprove © 2020
    « Strawberry Layer Cake {gluten-free}
    Stone Fruit and Almond Galette {gluten-free} »

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Katerina | Once a Foodie says

      June 15, 2020 at 4:22 am

      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!

      ★★★★★

      Reply
      • alexandra says

        June 15, 2020 at 3:36 pm

        Yes it definitely does! Thanks so much!

        Reply

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • Espresso powder and how to make it
    • DIY: Candied orange peel {gluten-free}
    • DIY: Caramel iced coffee (latte)
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    seasonal favorites icon
    FOURTH OF JULY RECIPES
    • Easy Strawberry Mint Mojito
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Berries and Cream Parfaits with Graham Cracker Crumble
    • Raspberry Limoncello Cocktail
    • Blueberry-Peach Cobbler {gluten free option}
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme