Mint iced tea, sure; but mint iced coffee?

That was something new for us; but as we searched online, we found a lot of it.

We love mint, so we tried it.

Cinnamon, hazelnut, vanilla: You now have some competition in the iced coffee cup.

One of the recipes we tried, from How Sweet Eats, starts with homemade simple syrup flavored with fresh mint and vanilla bean.

Here’s the recipe.

But if you don’t have the time to make simple syrup (it’s pretty easy: equal parts water and sugar, stirred over heat until dissolved), here are some hacks:
 
With Sugar

 
Non-Sugar Sweeteners

If you prefer a non-caloric sweetener, a different sweetener (agave, honey) or no sweetener at all:

 
A garnish of un-crushed fresh mint makes a good presentation, but you don’t need to cram stalks into the glass.

No one eats them, so they’ll be tossed away (unless you have a rabbit or a guinea pig).

[2] Fresh mint. To keep herbs fresher in the fridge, we put them in a glass of water and cover the tops with a plastic bag (photo courtesy Suvir Saran from his book, Indian Home Cooking).