A homemade mint syrup adds a cooling sweetness that makes for an exceptionally refreshing iced coffee. Add as much syrup as you like to dial the sweetness up or down to your taste.
MINTY ICED COFFEE
makes 4 iced coffees
1/4 cup fresh mint leaves (plus more for garnish)
1/2 cup sugar
1/8 teaspoon fine sea salt
1/2 cup filtered water
6 cups ice
32 ounces strongly brewed Peet’s House Blend coffee (cooled)
milk or cream (optional)
- Chop the mint leaves roughly.
- Add the leaves along with the sugar, salt and water to a small pan. Bring the mixture to a gentle simmer over medium heat and uncovered. Continue to simmer for 5 minutes, while stirring occasionally to fully dissolve the sugar.
- Remove the pan from the heat and cool. Strain the mixture through a fine sieve or cheesecloth and discard the leaves.
- Put the syrup in the refrigerator to cool. (This recipe will yield 1/2 cup, and it can be stored in an airtight container in the refrigerator for up to 1 week.)
- Fill the glasses with ice and coffee. Then stir in the milk or cream if desired, and add 1 -2 tablespoons of minty syrup (depending on how sweet you want your coffee), and enjoy.