Fresh Mint Iced Coffee Recipes
FRESH MINT ICED COFFEE
Steps:
- Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy!
- In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks.
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- Brew the coffee however you prefer (pour-over, French press, Aeropress, traditional drip, any method will work).
- Then while the coffee is brewing, combine the mint and sweetener in a cocktail shaker (or mason jar). Use a muddler (or the end of a thick wooden spoon) to gently muddle the mint — thoroughly enough so that those yummy minty oils get released, but also not so much that you break it up into a hundred tiny pieces that’ll get stuck in your straw. ;)
- Fill the shaker with ice. Then pour the hot coffee over the ice, and add a splash of cream if desired.
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For Mint Iced Coffee: • 5 tbsp. fresh mint syrup, divided 8 oz. PJ's Iced Coffee Concentrate • 8 oz. milk • Ice cubes • Fresh mint leaves, to garnish Yield: 2 Servings. Preperation. Fresh Mint Syrup: Add water, sugar, mint leaves and …
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- Make your favorite cold brew or regular coffee. You want a stronger than usual and cold coffee.
- In a martini shaker, add the sugar and the whole mint leaves. Using a muddler or the back of a wooden spoon, muddle/smash the two together. This breaks down the mint a bit and also releases the fragrance and flavor. Do NOT tear up the leaves, you want them as in tack as possible so they do not break up and float up through your straw when drinking.
- Put the top of the shaker on tightly. Shake vigorously for about 15 seconds, until your coffee is now ice cold.
ICED FRESH MINT MOCHA - DARN GOOD VEGGIES
2019-05-27 Add the coffee grounds, mint leaves, and raw cacao powder to a French Press. Pour in the boiling water and let it steep for 4 minutes. Press the plunger of the French Press …
From darngoodveggies.com
Cuisine ItailanTotal Time 10 minsCategory DrinkCalories 100 per serving
From darngoodveggies.com
Cuisine ItailanTotal Time 10 minsCategory DrinkCalories 100 per serving
- Add the coffee grounds, mint leaves, and raw cacao powder to a French Press. Pour in the boiling water and let it steep for 4 minutes.
- Press the plunger of the French Press down, and fill two glasses with ice. Pour the coffee mixture into the two glasses, dividing it evenly. To each glass, add in 1 cup of milk and maple syrup to taste.
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From coffeebrewingpro.com
- Lemon Rum Iced Coffee. What You’ll Need. Single or double espresso shot. 1 tbsp sugar. 1 tbsp lemon juice. ¼ cup cold water. 1 fl. oz. rum. Ice cubes. Mint leaves. Instructions.
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- Iced Mocha. What You’ll Need. ½ cup cold brew or regular brew coffee. 2 tbsp chocolate syrup. ½ cup milk. Ice cubes. Cocktail shaker or airtight container. Instructions.
- Greek Frappe. What You’ll Need. 2 tsp instant coffee powder. 2 tsp sugar. 1 tbsp cold water. 1 cup cold milk or water. Cocktail shaker or airtight container. Instructions.
- Salted Caramel Iced Coffee. What You’ll Need. ¾ cup strong brewed coffee. 2 tbsp caramel sauce. ¼ tsp sea salt. ⅓ cup milk. ½ cup sugar. ½ cup water. Ice cubes. Saucepan.
- Pumpkin Spice Cream Iced Coffee. What You’ll Need. ¾ cup cold brew or regular brew coffee. 3 tbsp pumpkin spice syrup. ⅓ cup milk. Ice cubes. French press or milk frother.
- Churro Iced Coffee. What You’ll Need. 2 espresso shots. ½ can or 7 fl. oz. condensed milk (sweetened) ½ cup milk. 4 cinnamon sticks. 1 tsp vanilla extract. Cinnamon sugar.
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- Spiked Brandy Iced Coffee. This recipe serves 4. What You’ll Need. 1-liter cold water. 1 cup water. 1 tsp vanilla extract. 7 fl. oz. condensed milk (sweetened) 5 tbsp ground coffee.
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Jun 12, 2017 - I have your Monday morning solution. You know I love something when I recreate it a little over 24 hours after consumption. It’s Monday. It’s weird. I’m sharing drink instead of food. I’m switching it up! Forcing myself out of the creative mehness. Because pouring cream into coffee is sooooo creative. But! I’m going to…
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