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.
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:
If you prefer a non-caloric sweetener, a different sweetener (agave, honey) or no sweetener at all:
No one eats them, so they’ll be tossed away (unless you have a rabbit or a guinea pig).
1] Minty iced coffee: refreshing (photo courtesy How Sweet Eats).
You can, however, rescue any herb sprigs used for garnish, rinse them or soak them, pat dry, return them to the fridge and re-use them. Alternatively, you can make herb ice cubes.
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