Spruce up your iced coffee with mint!

July 24, 2018Paige Billings
Coffee or Die Photo

Summer is in full swing, the heat has settled in, and the iced coffee is flowing nonstop. I tend to hit a point in mid-summer where the days start to blend together and my afternoon pick-me-ups become stagnant.

Take it from me when I say that it’s time to switch it up and allow yourself to look forward to your afternoon iced coffee by adding some mint  — and you can enjoy it all day, not just in the afternoon!

Wait, what’s iced coffee?

It’s as simple as the name — coffee over ice (or chilled). Iced coffee or cold brew is a great alternative to hot coffee, and it is very popular, especially during summer afternoons. Much like hot coffee, you can make any of your favorite coffee drinks iced. Iced lattes, iced Americanos, iced coffee, iced mocha — they all taste just as delicious over ice.

This is where my favorite iced coffee recipe comes in handy. Instead of getting stuck in a coffee rut this summer, learn to make cold brew concentrate ( or chill a big pot of coffee), grab some cream or milk of choice, and throw in a handful of ice and a sprig of fresh mint!

You might be thinking, Mint and coffee? How on earth do these flavors match? The smooth flavor of the cold brew is mild, and the mint adds a freshness to the profile of the coffee. Combined over ice with a touch of cream, it creates a delicious iced coffee upgrade.

Here’s what you’ll need to brew a Muddled Mint Iced Coffee:


  • 8 ounces iced coffee or 4 ounces cold brew concentrate mixed with 4 ounces water

  • 2 ounces half & half

  • 2 to 4 mint leaves *more for garnish, if desired

  • Handful of ice


  1. Brew the cold brew or chill the coffee

  2. In a glass or mug, muddle two to four mint leaves and add ice on top

  3. Pour coffee into mug and top with half & half

  4. Stir and enjoy!

Serve a Muddled Mint Iced Coffee at a BBQ with a garnish of mint and you’ll have your friends mesmerized — and refreshed!


Paige Billings
Paige Billings

Paige Billings is a staff writer for Coffee or Die Magazine. She believes that cupcakes and a cup of coffee can solve most any problem. Although she got her start at Williams-Sonoma as a merchandising analyst, she has since combined her passion for coffee, recipe development, design, and photography into her career as a coffee and food writer, recipe developer, and food photographer. Her delicious and beautiful recipes can be found on her blog, Instagram, and in the secret pages of her ongoing cookbook. Paige has lived everywhere from California, where she grew up, to Montana, where she graduated from Montana State University. She now works out of her Florida home with the help of her eager taste testers — her husband, Drew, and her dog, Moose.

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