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Fresh Mint Iced Coffee

Ice-cold coffee that is also mint infused, what’s not to love? Hot days require cold drinks and we all have to get our coffee fix somehow! I have made this recipe quite a few times over the past month and I’m quite certain I will make it many more times before the warm summer afternoons slip into crisp fall days.

The only problem with this iced coffee is that you need to plan ahead. You can’t just wake up and think, I want a mint ice coffee right now, and then make it right away. Like most good things, it takes time. This recipe is best made the night, or even days, before.

Fresh Mint Iced Coffee

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) ½ tsp vanilla extract

Assembly coffee ice cubes and or regular ones 2 1/2 tablespoons fresh mint syrup 6-8 ounces coffee concentrate 3 tablespoons milk, cream or sweetened condensed milk fresh mint leaves for garnish

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, you can also make some coffee ice cubes. Brew a cup or two of coffee and allow it to cool slightly, then pour the mixture into ice cube trays and freeze overnight.

The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds. I usually just use my French press. 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 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. Once cooled, pour into a jar and stick it in the fridge. This will keep, sealed in the fridge, for a week or so.

Assembly Add both coffee and regular ice cubes to a glass, pour the mint syrup over top. Then add the coffee concentrate and stir in some cream or milk cream.

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