Blog Recipe Of The Week

Recipe Of The Week: Fresh Mint Iced Coffee

It’s National Coffee Day and we’re trying a cool, fresh alternative to everyone’s favourite morning treat. Using fresh mint syrup and cold brew, this iced coffee recipe is the perfect mid-morning pick me up. Whip it up to take out and about or serve to friends as a refreshing aperitif before dinner.


Cold brew concentrate
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

for my perfect mint iced coffee
Coffee ice cubes
2 1/2 tablespoons fresh mint syrup
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, I usually also make some coffee ice cubes. I make a cup or two of coffee and allow it to cool slightly.

The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds. 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 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.

For my perfect mint iced coffee
Add the ice cubes to the glass or cup and pour the syrup over the top. Next goes the coffee concentrate and then I 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.