I have your Monday morning solution.
You know I love something when I recreate it a little over 24 hours after consumption.
It’s Monday and I’m mixing things up — a drink instead of food to snap me out of the creative rut. Because yes, pouring cream into coffee can feel unexpectedly exciting when it’s done right.
But this isn’t just coffee with cream. I’m serving spring and summer in a glass: iced coffee brightened with a fresh mint and vanilla simple syrup. It’s light, aromatic and dangerously drinkable.
This has quickly become my new favorite. The combination of cold coffee and a mint-vanilla syrup tastes bright and fresh — not like peppermint candy or toothpaste, but a genuinely herbal, summery boost that complements the coffee.
I first tried a version of this in Kansas City and couldn’t stop thinking about it the next day. It lingered in my head enough that I went straight to the grocery store after my flight and bought a large bunch of fresh mint to recreate it at home.
Mint simple syrup isn’t new to me — I’ve used it in cocktails like mint juleps and mojitos — but putting mint syrup in coffee felt surprising at first. I wondered if it would taste like the peppermint mochas I’d disliked one winter (too much like toothpaste), but this is entirely different. Fresh mint yields a clean, bright flavor that lifts the coffee without overwhelming it.
Confession: I was that awkward customer who asked the barista whether the mint iced coffee was actually good. I needed reassurance and then, of course, ordered it — and loved it. Back home, I had cold coffee waiting in the fridge (and a stash of coffee ice cubes I make when I have extra coffee), so I set about making my own version right away.
I often make cold brew concentrate or freeze coffee into ice cubes. For this drink, the concentrate makes the coffee bold and smooth, while coffee ice cubes keep your drink from diluting too quickly. The mint syrup is simple to make and stores in the fridge for several days, so you can enjoy this again and again.
If you love fresh mint, this drink is for you. The flavor is bright and herbaceous — not artificial — and pairs wonderfully with coffee and a splash of milk or cream. I usually use a mix of coffee ice cubes and regular ice, add a couple of tablespoons of the mint syrup, pour in cold brew concentrate, then stir in milk, cream, or even sweetened condensed milk to taste. Garnish with a few mint leaves and enjoy.
Paper straws are cute but not the most practical for thick drinks — they tend to soften — but the aesthetic is adorable if you don’t mind the sogginess. Ultimately, the drink is what counts: fresh, easy to make, and perfect for warmer mornings.
Fresh Mint Iced Coffee
2
is easily multiplied
Ingredients
cold brew concentrate
- 1/2 cup freshly ground coffee
- 2 cups cold water
- fresh mint syrup
- 1 cup water
- 1 cup sugar
- 1 big bunch of fresh mint leaves, around 3/4 cup
- 1 vanilla bean, seeds scraped
for my perfect mint iced coffee
- coffee ice cubes, or plain ice
- 2 1/2 tablespoons fresh mint syrup
- 8 ounces coffee concentrate
- 3 tablespoons milk, cream or sweetened condensed milk
- fresh mint leaves for garnish
Instructions
cold brew concentrate
-
Combine the ground coffee and cold water in a jar or bowl and stir. Let sit at room temperature for at least 8 hours or overnight. Strain through a fine mesh sieve or cheesecloth and store the concentrate in a sealed jar in the fridge. If you like, make coffee ice cubes by freezing cooled brewed coffee mixed with a splash of milk.
fresh mint syrup
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In a saucepan, combine water, sugar, mint leaves and the vanilla bean (including the empty pod). Heat over medium, whisking until the sugar dissolves. Bring to a brief boil, then remove from heat and let cool to room temperature. Strain out the mint and vanilla if desired, or leave them in to infuse longer. Store the syrup sealed in the fridge for about a week.
for my perfect mint iced coffee
-
Fill a glass with a mix of coffee ice cubes and regular ice. Add about 2 1/2 tablespoons mint syrup, pour in 8 ounces of coffee concentrate, and stir in 2–3 tablespoons milk, cream, or sweetened condensed milk to taste. Garnish with fresh mint leaves and adjust syrup or milk to find your perfect balance.
Notes
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