Drinks

Mint Cold Brew

Iced coffee is where it’s at in our house. It’s what we look forward to the moment we walk downstairs and my husband and I enjoy a tumbler {or two} together every morning. Our youngest daughter even knows that it’s a part of our morning routine and often helps fill our cups with ice.

While it’s currently “acceptable” to order these at the coffee shop because it’s summer, soon hot coffees filled with pumpkin will be hitting the scene and the iced coffee will become once more a thing of the summer. We, however, will be brewing our own batches of iced coffee throughout the winter – and so can you! It’s so simple.

I don’t often sweeten my coffee, but every now and again my tastebuds love a little flavor (specifically mint!) and sweetener. This is brilliant because it is refined sugar free, and I won’t be missing a mint latte at Starbucks because I can get my minty coffee indulgence in my own kitchen. Surrounded by my most favorite people. Win win.

 Ingredients:


For the coffee:

  • 1 pound ground coffee of your choice. I like a medium roast for this!
  • 2.5 gallons cold, filtered water

For the mint syrup:

  • 1/2 cup Grade A maple syrup (I use the Simply Balanced brand from target and it boasts a non GMO label!)
  • 1 tsp pure mint extract
 Method:

  1. In a large container or pot, mix together the pound of ground coffee and 2 gallons of cold water. Stir well and let sit for 24 hours.
  2. Strain the coffee and grounds through a fine sieve with cheesecloth or paper towels laid across the top to catch all the grounds.
  3. Mix together the syrup and mint extract. Stir and store in the fridge.
  4. Pour the coffee over ice, add your desired amount of mint syrup and milk. Enjoy!

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