You all. This is my new most loved thing out of everything. Frosted espresso spiked with new mint vanilla-y syrup. It's super new and superb and deserving of being sucked down in three seconds.
This previous end of the week I had a rendition in Kansas City and I was unable to quit contemplating it in the, you know, whole day after I drank it. I even idea about swinging by a subsequent time to get another.
To cherish this, you do need to adore new mint. It's an alternate kind of mint however. It tastes in no way like counterfeit peppermint. To be ever so adage and play directly into the name, it does simply taste FRESH. It adds a little kick to the espresso, however not a staggering toothpaste flavor. Much thanks.
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INGREDIENTS
COLD BREW CONCENTRATE
- 1/2 cup freshly ground coffee
- 2 cups cold water
- fresh mint syrup
- 1 cup water
- 1 cup sugar
- 1 big bunch of fresh mint leaves, around 3/4 cup
- 1 vanilla bean, seeds scraped
FOR MY PERFECT MINT ICED COFFEE
- coffee ice cubes, or, uh, plain ones!
- 2 1/2 tablespoons fresh mint syrup
- 8 ounces coffee concentrate
- 3 tablespoons milk, cream or sweetened condensed milk
- fresh mint leaves for garnish
INSTRUCTIONS
COLD BREW CONCENTRATE
- To make the cold brew coffee concentrate, combine the ground coffee and water in a jar or bowl and stir well. Let it sit at room temperature for at least 8 hours or overnight. At this time, I usually also make some coffee ice cubes. I make a cup or two of coffee and allow it to cool slightly. Since I don’t love black coffee, I’ll stir in some milk (anything from cream to almond or coconut milk) then pour the mixture into ice cube trays and freeze overnight. You can obviously make a ton of these and store them for on demand use!
- The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds. Store the cold coffee in a sealed jar in the fridge.
FRESH MINT SYRUP
- To make the mint simple syrup, add the water, sugar, mint leaves and vanilla beans (and empty pod) to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let it cool completely. I’ll usually put it in a bowl or jar, let it come to room temperature then stick it in the fridge overnight. In the morning (or before using), strain out the mint leaves and vanilla pod – or simply leave them in to continue flavoring the syrup. Keep sealed in the fridge for a week or so.
FOR MY PERFECT MINT ICED COFFEE
- I like to use a mix of coffee ice cubes and regular old ice cubes – usually half and half. I’ll add them to the glass and pour the syrup overtop. Next goes the coffee concentrate and then I stir in the cream. Top it off with some fresh mint leaves and you’re good to go! Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.
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