Fresh Mint Iced Coffee

by

Sasquatch Coffee_mint_icedcoffeeLooking for a fresh drink on your Sunday? Try this Mint Iced Coffee sometime to add some brightness and flavor to your day.

Or, if you’re trying to take your iced coffee up a notch, try this recipe from How Sweet Eats for Fresh Mint Iced Coffee. You can smell the herbal goodness from here. The idea of putting mint inside your coffee might sound off-base, but don’t knock it until you try it, and after you’ve had one sip of this refreshing iced brew, you’ll realize you may have woken a sleeping dragon (with minty breath).

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 perfect mint iced 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

Directions:

For 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. Since I don’t love black coffee, I’ll stir in some milk (anything from cream to almond or coconut milk) then pour the mixture into ice cube trays and freeze overnight. You can make a lot of these and store them for on demand use. 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.

For 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. I’ll usually 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.

SRC: See the original post here: www.cheatsheet.com/life/6-homemade-iced-coffee-recipes-for-your-spring-caffeine-fix.html/?a=viewall