Fresh Mint Iced Coffee

To love this, you do have to love fresh mint. It’s a different sort of mint though. It tastes nothing like artificial peppermint. To be ever so cliché and play right into the name, it does just taste FRESH. It adds a little kick to the coffee, but not an overwhelming toothpaste flavor.

Total Time: Overnight


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 perfect mint iced coffee:

  • coffee ice cubes
  • 8 oz of Wicked Java Joe’s cold brew coffee concentrate
  • 3 Tbsp milk, cream or sweetened condensed milk
  • fresh mint leaves for garnish


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. 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 perfect mint iced coffee:

  • Use a mix of coffee ice cubes and regular old ice cubes – usually half and half. Add them to the glass and pour the syrup overtop. Next goes the coffee concentrate and then 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.


This recipe is sourced from Jessica Merchant of How Sweet It Is.