Minty Iced Coffee Recipe

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.


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. 

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