Mint mojito iced coffee

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



Fresh mint syrup

  • 1/2 cup (4 ounces) water
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/4 cup loosely packed spearmint leaves

Iced coffee (makes one)

  • ice
  • 1/2 cup (4 ounces) chilled coffee or cold brew
  • 1/4 cup (2 ounces) whole milk
  • 2 - 2 1/2 tablespoons fresh mint syrup, to taste
  • 1 1/2 tablespoons heavy cream
  • mint sprig, for garnish


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!


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 1/2 tablespoons of mint syrup.