Mint iced tea, sure; but mint iced coffee?

That was something new for us; but as we searched online, we found a lot of it.

We love mint, so we tried it.

Cinnamon, hazelnut, vanilla: You now have some competition in the iced coffee cup.

One of the recipes we tried, from How Sweet Eats, starts with homemade simple syrup flavored with fresh mint and vanilla bean.

Here’s the recipe.

But if you don’t have the time to make simple syrup (it’s pretty easy: equal parts water and sugar, stirred over heat until dissolved), here are some hacks:
 
With Sugar

  • If you already have simple syrup or vanilla syrup, add it to a container with fresh mint and let it infuse for a day or two.
  • Crush the mint first, so the flavor can seep out (we roll and crush the leaves and stems with our hands).
  • Add 1/8 teaspoon vanilla extract (if you have vanilla powder or vanilla sugar, even better).
  • If you have mint syrup, (we just happened to have some), you can use it instead. But, made with mint extract, it doesn’t provide the zing of fresh mint.
  •  
    Non-Sugar Sweeteners

    If you prefer a non-caloric sweetener, a different sweetener (agave, honey) or no sweetener at all:

  • First brew the coffee and let it cool. When it approaches room temperature, add the crushed fresh mint.
  • Let it steep overnight; then strain, pour into the glass and sweeten to taste.
  •  
    A garnish of un-crushed fresh mint makes a good presentation, but you don’t need to cram stalks into the glass.

    No one eats them, so they’ll be tossed away (unless you have a rabbit or a guinea pig).

     

    Mint Iced Coffee
    1] Minty iced coffee: refreshing (photo courtesy How Sweet Eats).

    Fresh Mint
    [2] Fresh mint. To keep herbs fresher in the fridge, we put them in a glass of water and cover the tops with a plastic bag (photo courtesy Suvir Saran from his book, Indian Home Cooking).

     
    You can, however, rescue any herb sprigs used for garnish, rinse them or soak them, pat dry, return them to the fridge and re-use them. Alternatively, you can make herb ice cubes.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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