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mint iced coffee

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Want to know what’s getting me through afternoons? (Yes, plural. As in every single afternoon.)

Mint Iced Coffee | A Nutritionist Eats

Coffee.

Always cold brew.

Always mint simple syrup.

Always necessary.

Mint Iced Coffee | A Nutritionist Eats

In the beginning of life with Demi, I couldn’t figure out why I was tired even though I was getting about the same amount of sleep (about) per night.

Turns out that interrupted sleep is not the same as ‘normal’ sleep. But it’s our new normal and so I’ll take ALL the coffee. Also, last week when I worked a bit in addition to this interrupted sleep?! Oy.

This coffee isn’t really a recipe, but it’s my new favorite drink and I felt like it had to be shared with all of you. Please join me in my caffeine addiction. 😉

Mint Iced Coffee | A Nutritionist Eats

After the Kentucky Derby, we had an extra container of mint and my mind went from extra mint to mint-simple-syrup-for-iced-coffee. I thought I was recreating a coffee that I had in Minneapolis last fall (the Hendrick’s from FiveWatt) but that was juniper and basil simple syrup…I guess that’s next on my list!

Turns out mint in coffee is as delicious (and scary sounding) as juniper and basil.

It’s so easy to make simple syrup! Combine sugar, water and mint. Boil until the sugar has dissolved, let the mint seep a bit and strain. Store in a jar for easy afternoon (or morning) coffees.

Mint Iced Coffee | A Nutritionist Eats

Then it’s even easier: take your iced coffee (I love cold brew) + half & half + mint simple syrup to taste.

Ahhhhhh.

What interrupted sleep?!

Oh! And have you heard of coffee naps? Must try this soon.

PS. If you’re into cold brew, I had cold brew conversations with two coffee experts and successfully made a delicious batch! They recommend 12 oz FRESHLY ground (as in, immediately) coffee beans and 1 liter of water. I added a bit more water than was recommended and let soak at room temperature for 16 hours. This makes a concentrate which is then diluted with a 1:2 ratio (coffee: water or milk). Soooo happy I finally perfected it!

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Mint Iced Coffee

  • Author: Emily Dingmann
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
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Ingredients

Scale
  • 1 cup sugar
  • 1 cup water
  • .75 oz fresh mint (or more!)
  • cold brew coffee
  • half & half

Instructions

  1. In a small saucepan, combine sugar, water and mint.
  2. Bring to a boil, stirring occasionally.
  3. Lower to simmer for about 5 minutes.
  4. Remove from heat and let sit for at least an hour.
  5. Strain out mint and store in the refrigerator.
  6. Use in coffee, tea or cocktails!

 

 

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Comments

  1. sarah k @ the pajama chef

    every summer i make mint simple syrup for iced tea… but for coffee!? never tried it but i’ll give it a shot. 🙂 i started making my own iced coffee concentrate last summer and it is wayyy too easy (and addictive). i basically use a little more freshly ground beans than I would for normal french press coffee (using my french press) and then refrigerate it for at least 10-12 hours. then it’s already cold when you want to drink it 🙂 but i may have to test out your method too. i’ve just been scared of trying to strain out so much more liquid than a normal french press.

  2. Karla @ Foodologie

    Ok I’m intrigued by this mint + coffee combo. I know people do peppermint mochas and such around Christmas and I’m not a fan, but ACTUAL mint. I can get on board with that.

    I have some basil left over in the fridge… I might give that a whirl 🙂

  3. erin

    Fresh mint on our kitchen counter… gonna have to try! Perfect day for cold brew in MPLS! Next time you visit, we’ll have to catch up at Five Watt again 🙂 And, coffee naps… Nick was *just* talking about them!

  4. Emmy Kane

    Oh my! Iced coffee + mint. That’s not a combo I’m likely to hear anywhere soon enough, but what a novelty! I must try this — if only to break from the monotony of my usual hot coffee afternoons. 😛