Summer is here! Let’s take your daily iced coffee fix to the next level. Are you ready? No, really…are you ready??
I’m not sure if it was from the caffeine of sipping and taste-testing or how much we just love doing crazy things to our coffee, but we were completely excited about this DIY and photo shoot!
We had such a great time with this recipe and it was probably the best day of the summer we’ve had so far here in Sacramento. Not too hot with a breeze – and let me tell you, a breeze is hard to come by around here this time of the year! Bringing the photo shoot outside was perfect! We wanted to kick off some awesome summer drink posts that we have planned with this DIY coffee syrup that’s so easy to make at home and have on hand throughout the summer. Iced coffee is a given, but it gets watered down pretty quickly in the heat. The trick to a full bodied coffee flavor for iced coffee is the coffee ice cubes, y’all. Keep a bunch of these in the freezer throughout the summer and you’re set.
This drink starts with half & half – ice cubes and coffee cubes.
Then, add your Sweet Mint coffee syrup, your brewed coffee, and sweetened condensed milk (or the cream/milk of your choice).
Stir it up to combine and add sprigs of mint! – Learn to become a Barista from home!
The Sweet Mint syrup is quite addictive. It’s so refreshing and actually tastes amazing as an addition to your hot cup o’ joe as well! Time to whip up a batch for yourself – it’s super simple!
- 1 cup sugar
- 1 cup water
- 1 bunch of mint leaves (about 1 cup)
- 1 tsp of vanilla extract (use the good stuff!)
- Brew 2 cups of your favorite coffee. Allow the coffee to cool slightly before pouring into your ice cube trays. Place into the freezer.
- Brew 1 cup of your favorite coffee. Allow the coffee to cool slightly by setting aside until you're ready to assemble your drink.
- Add water and sugar to a saucepan. With the heat on medium, continuously stir to dissolve the sugar. As soon as the sugar dissolves, but before the mixture comes to a boil, add your bunch of mint leaves and let come to a boil for 2 minutes, stirring constantly. After 2 minutes, turn off the heat and allow the mixture stand and cool slightly (you should see no more steam rising from the pot). Add your vanilla extract and stir to combine.
- Remove and discard your mint leaves. Take a sealed container or a mason jar and a strainer and strain the mixture into your container to remove any large bits of leaves. Seal your container and place your syrup in the refrigerator for at least an hour, preferably overnight for the best results.
- 1/2 cup regular ice cubes
- 1/2 cup coffee ice cubes
- 1 cup cooled brewed coffee
- 1 tablespoon Sweet Mint coffee syrup
- 2-3 tablespoons milk, cream, or sweetened condensed milk
- Mint leave for garnish