Vanilla Mint Iced Coffee Recipes

FRESH MINT ICED COFFEE

Fresh Mint Iced Coffee image

Provided by Molly Yeh

Time 30m

Yield 1 serving

Number Of Ingredients 7

Ingredients

4 fresh mint leaves
Ice
1 cup freshly brewed strong coffee
1 tablespoon heavy cream
1 tablespoon Simple Syrup, recipe follows
1 cup sugar
1 cup water

Steps:

Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy!
In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks.

CREAMY VANILLA COFFEE

Creamy Vanilla Coffee image

My husband and his friends would often buy a similar version of this creamy, vanilla-flavored beverage at a nearby coffee house. Because daily stops got to be expensive, I decided to try and make my own. This smooth sensation was the result.-Heather Kunkel, Wellsville, New York

Provided by Taste of Home

Time 10m

Yield 3 servings.

Number Of Ingredients 5

Ingredients

1/3 cup ground coffee
1 cup water
1/4 cup sugar
2 tablespoons instant vanilla pudding mix
2-1/2 cups 2% milk

Steps:

Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions., In a small bowl, combine sugar and dry pudding mix. Stir in milk and coffee. Chill until serving.

Nutrition Facts : Calories 224 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 204mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 7g protein.

CREAMY ICED VANILLA CARAMEL COFFEE

Creamy Iced Vanilla Caramel Coffee image

Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.

Provided by Annacia

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup french vanilla non-dairy coffee creamer
1/4 cup caramel ice cream topping (or more to taste)
3 cups crushed ice
canned whipped cream (optional)

Steps:

Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream.
Serve immediately.

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2014-04-07 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 …
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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!
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.
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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1. In a medium pot, set over medium heat, add the sugar and water. Stir until the sugar has dissolved, about 1 minute. Stir in the mint leaves and heat until the water is almost to a simmer. Turn the heat off and cover, allowing to steep for about 30 minutes. Strain the simple syrup, discarding the mint leaves. Add the simple syrup to a jar or squeeze bottle.
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