Mint Iced Coffee

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Hi all! Wow, what a beautiful spring we’re having! Spring puts me in the mood for refreshing, light types of food, and when I saw this iced coffee on Instagram, I was immediately intrigued. Aside from the chocolate/mint combination, I had never heard of mint in coffee. I was really curious about how it would taste, so I tried the recipe. Oh my goodness. I had this early in the day, and had some plain hot coffee later (because some days you need it) and it tasted so…boring.

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Using fresh mint syrup instead of store bought mint syrup or mint extract is important because fresh mint has an earthy flavor and the vanilla bean makes your coffee taste a bit like ice cream. This is synergy; when the output is more than the sum of it’s parts; that’s what this is…a new flavor all together. The next day I had another one. And the day after that.

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Strong coffee is key to this, because weak coffee can’t stand up to the mint. If you don’t have enough time for cold press, just make some really strong coffee. I use a french press but any super strong coffee is fine. The fresh mint is steeped overnight in a sweet vanilla syrup, and ends up making anything dairy taste like mint I’ve cream. Seriously. Excuse me while I go guzzle some.

Fresh Mint Iced Coffee

Recipe from How Sweet It Is

Cold Brew

1/2 cup freshly ground coffee
2 cups cold water

Mint syrup

1 cup water
1 cup sugar
1 big bunch of fresh mint leaves (around 3/4 cup)
1 vanilla bean, seeds scraped or 1/2 tsp pure vanilla extract

Formula

Ice
2 1/2-3 tbsp fresh mint syrup
8 ounces cold brew coffee
3 tbsp milk or cream

Directions:

To make cold brew, combine the coffee grounds and room temperature water in a glass jar or container. Let sit at room temperature 8 hours to overnight.

Using a fine mesh strainer, coffee filter or cheesecloth, strain grounds from coffee. Store coffee in refrigerator.

Combine water, mint leaves and vanilla bean pod plus seeds (if using) in saucepan over medium heat. Stir constantly until mixture comes to a boil; let boil for two minutes. Remove from heat and let cool. Pour into glass container and refrigerate overnight. Strain out mint leaves and vanilla bean pod or leave in to keep flavoring. Store in refrigerator for up to one week.

To make iced coffee, fill a tall glass 1/4-1/3 full of ice. Pour in coffee, syrup and cream; stir.

Yield: 2 iced coffees plus 1 1/2 cups of syrup.

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