Fresh Mint Iced Coffee
User Reviews
5
Fresh Mint Iced Coffee
Description
Fresh Mint Iced Coffee starts with a cold brew coffee concentrate prepared by steeping freshly ground coffee in cold water overnight. This method produces a smooth, less bitter coffee base, which is strained to remove grounds. Alongside, a fresh mint syrup is made by boiling water, sugar, fresh mint leaves, and vanilla bean seeds, creating a fragrant, sweet herbal syrup. The final drink is blended with coffee concentrate, a few tablespoons of this mint syrup, milk or cream for creaminess, and ice, balancing rich coffee flavor with cool mint freshness. This combination highlights the aromatic qualities of fresh mint and vanilla with a smooth coffee body.
The preparation allows for making coffee ice cubes by freezing sweetened milk coffee separately, preserving flavor as it melts in the drink. The result is a mint iced coffee with subtle vanilla and sweet mint notes, complemented by creamy milk, ideal for a refreshing homemade cold coffee beverage. The recipe focuses on time-intensive steeping and straightforward syrup preparation to achieve balanced flavors.
Ingredients
cold brew concentrate
- 1/2 cup coffee freshly ground
- 2 cups water cold
- mint syrup fresh
- 1 cup water
- 1 cup sugar
- 1 mint leaves around 3/4 cup, big bunch, fresh
- 1 vanilla bean seeds scraped
for my perfect mint iced coffee
- coffee or, uh, plain ones!, ice cubes
- 2 1/2 tablespoons mint syrup fresh
- 8 ounces coffee concentrate
- 3 tablespoons milk cream or sweetened condensed milk
- mint fresh leaves for garnish
Instructions
cold brew concentrate
- To make the cold brew coffee 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. I make a cup or two of coffee and allow it to cool slightly. Since I don’t love black coffee, I’ll stir in some milk (anything from cream to almond or coconut milk) then 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!
- 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.
fresh mint syrup
- To make the mint simple 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.
for my 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 the glass and pour the syrup overtop. Next goes the coffee concentrate and then I 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.
Notes
- Make coffee ice cubes by freezing slightly sweetened milk coffee to keep the drink flavorful without dilution.
- Allow cold brew to steep for at least 8 hours or overnight for smooth extraction.
- Use fresh mint leaves and real vanilla bean in the syrup for the best aroma and flavor.
User Reviews
Overall Rating
5
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