How to Make Fresh Mint Iced Coffee

Looking for a cool way to start a hot-as-hell week?

Not the good kind of hot, either. No, we’re talking about the “I don’t want to do this. I’m melting. I need my fix but can’t drink something hot when it’s a hundred degrees out...” kind of heat.

Well, we’ve got the answer for you: Fresh Mint Iced Coffee.

It’s an elegant solution to a boiling morning, and a refreshing twist on that already delicious cold brew we all know and love.

Want to try some?

Make a batch of your own, by following our Fresh Mint Iced Coffee recipe!

Fresh Mint Iced Coffee

This Fresh Mint Iced Coffee recipe is the perfect solution for a slow, hot, and muggy Monday morning! Want to try some? Make a batch of your own, by following our easy recipe.

Course Drinks
Cuisine American
Keyword fresh mint iced coffee
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 322 kcal


  • 2 1/2 tbsp fresh mint syrup
  • 1 cup cold brew
  • 3 tbsp cream (or half and half, milk etc)
  • fresh mint leaves
  • coffee cubes


  1. Fill a glass with coffee cubes

  2. Drizzle the syrup over the cubes

  3. Pour the cold brew in over the syrup

  4. Add the cream and stir up the mixture

  5. Add a few fresh mint leaves

How to Make Fresh Mint Iced Coffee

We’re breaking this one down into three stages: making the cold brew, making the syrup, and making the Fresh Mint Iced Coffee.

If you don’t have cold brew already made, this one is going to take a while, so plan accordingly!


The Cold Brew (and Coffee Cubes...)

  • 2 cups room temperature water
  • 57 grams of coffee
  • Cup of coffee (optional)

The Fresh Mint Syrup

  • ¾ cup of fresh mint leaves (roughly one large bunch of them)
  • 1 vanilla bean (scraped)
  • 1 cup sugar
  • 1 cup water

Other items:

  • A glass
  • Saucepan
  • Whisk
  • Mason jar with lid
  • Mesh strainer
  • Filter
  • Ice cube tray (optional)


Making the Cold Brew and Coffee Cubes

  1. Grind the coffee at a very coarse grind setting, so that it almost resembles breadcrumbs.
  2. Next, add the coarsely-ground coffee and room temperature water to the Mason jar. Make sure to stir it up well so that all of the grounds are wet. Screw on the lid.
  3. Let the jar sit for at least 12 hours.
  4. Once the cold brew is ready, use the mesh strainer to remove the bulk of the grounds. Then use the paper filter to further strain the mixture. You should be left with a pure, cold brew concentrate that’s ready to use in your Fresh Mint Iced Coffee!
  5. Make your coffee cubes. Just brew a cup of coffee, let it cool off, pour it into an ice cube tray, and pop it in the freezer!

Extra Notes:

  • If you want a more thorough breakdown on how to prep cold brew using this method, you can find it here. However, there are many other ways to make cold brew, too!
  • The longer you let the cold brew sit, the stronger it will taste. Consider making two identical batches and leaving them for different lengths of time (e.g. one for 12 hours, and one for 24) to get a good taste test of the difference.
  • You’ll want to use some sort of frozen cube in this recipe, so you can technically just use ice. But who wants to water down their drink with ice when you can have some coffee cubes instead?

Making the Fresh Mint Syrup

  1. Add the sugar, water, ¾ cup of fresh mint leaves, and the scraped vanilla bean to the saucepan.
  2. Bring the pan to a slow boil over medium heat, while whisking it steadily until the sugar dissolves. Once it reaches a boil, turn off the heat and let it cool.
  3. Put the mixture into the fridge and let it sit overnight.
  4. Once it has cooled overnight, strain out the mint leaves and vanilla bean pod, if desired. However, you can also choose to leave them in the mixture to continue steeping.

Extra Notes:

  • After you’ve scraped the vanilla bean, add both the scraped vanilla bean caviar and the pod into the saucepan. Both will add some sweet flavoring to the concoction!
  • The syrup should keep well in the fridge for around a week.

Making the Fresh Mint Iced Coffee

  1. Begin by filling your glass to your desired level with either coffee cubes, ice cubes, or a combination of both.
  2. Drizzle the syrup over the cubes.
  3. Pour the cold brew in over the syrup.
  4. Whether you’re using half and half or milk, now’s the time to add it in!
    Stir up the mixture.
  5. Finally, add a few fresh mint leaves to give the drink a heavenly flair.

Extra Notes:

  • As with most syrups, the quantity prescribed here is adjustable. Start with a minimal amount, as you can always add more if desired!

Cold Brew vs. Iced Coffee

Now, this recipe was inspired by this article from howsweeteats.com, so we went ahead and kept the name “Fresh Mind Iced Coffee,” but let’s clarify one thing here: cold brew and iced coffee are not the same thing. In this recipe we are using cold brew, not iced coffee.

Cold brew is a long process that results in a distinct drink that is smooth, low in acidity, and has a prolonged caffeine kick. Iced coffee is easy to make, but really it’s just ice cubes in hot coffee. So, while the recipe is categorized as “iced coffee”, if you just toss some ice cubes in your left over coffee from the morning and whip this one up, you’ll most likely be disappointed. Instead, you’ll want the smooth, delicious cold brew taste to maximize this drink’s potential.

For more on cold brew versus iced coffee, check out this article here!

A Fresh New Way To Enjoy Coffee

And there you have it: the perfect solution for a slow, hot, and muggy Monday morning.

Don’t let the heat this week beat you from the get-go. Just pour yourself a cup of this fresh take on a cold brew and go out a-conquerin’!

If you’ve tried this one (or even just plan on trying it), we’d love to hear from you! Did you make any changes? How did it go? Comment below!

If you are into spices, make sure to check our recipes for an orange spiced iced coffeelavender iced coffee, and viennexican coffee.

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