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
Scale
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
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 1/2 tablespoons of mint syrup.
Find it online: https://www.brighteyedbaker.com/mint-iced-coffee/
