The moment the temperature rises above 65°, Jamie and I get giddy with excitement- not because of obvious reasons like impending summer or being able to break away from corduroys and boots into fun dresses, but because it’s the start of iced coffee season. We love our morning coffee year-round, but iced coffee is our one true love. We are always trying out new cold brews, coffee shops and recipes in search of the perfect iced coffee and we don’t stop drinking the icy beverage until it’s too cold for our hands in the fall. This summer we discovered a whole new world- if you thought iced coffee tasted like summer, just wait until your try this mint iced coffee.
The real star of this concoction is the mint simple syrup. Like our other simple syrups we skip the oven and make it right in a mason jar. It's so much "simpler" and is one less pot to wash.
Pour one cup of sugar into a mason jar, add a handful of fresh mint and pour in one cup of hot water. Immediately stir the bottom of the jar to help the sugar dissolve, and then shake it a little until its fully dissolved. Let the syrup cool to room temperature and put it in the fridge. At the end of the day, scoop or strain out the mint leaves or else they will get slimy and gross.
Mint Simple Syrup
- 1 cup sugar or equal parts
- 1 cup of hot water or equal parts
- 1 large handful of fresh mint leaves
Mix all ingredients together, stirring to dissolve the sugar. Let the syrup rest at room temperature until cool and then put in the refrigerator. Strain out mint leaves after letting them steep for a day.
Simply add it to your iced coffee routine in the morning in place of sugar for a minty, refreshing start to your morning.
And the mint simple syrup is not just for your morning coffee, stay tuned for some evening cocktails using mint simple syrup.
(all photos, Jamie Grill Photography)