A fact about me: as much as cooking food is my hobby, coffee is my hero. I wouldn’t be able to complete everything without it.
As a work-at-home mom of three sons- all 5 and under, I depend on the occasional quiet moment where I can sip on coffee to get me going on my next task. Whether it’s preparing healthy meals, driving the kiddos around, playing games, reading books, doing the laundry, organizing the family, working out, working on this blog, or working out in the yard, it is always nice to take a little break.
I love creating sweet treats using fresh mint from my garden. Once you start using fresh mint instead of imitation peppermint extract, you will never go back. I promise.
My husband and I have spent the last few weekends getting everything planted in our garden. Last year, we built a raised garden bed. We loved it so much that we built another one this year.
I made a simple mint syrup using the fresh mint from my herb garden. I blended this coffee with ice in my blender. You don’t have to, though. This mint syrup can be added to leftover cold coffee on ice. You can add it to hot coffee as well.
Fresh Mint Blended Iced Coffee. Yields 2 iced coffees
2 cups of crushed ice
1 1/2 cups of cold coffee
1/2 cup of milk
2 tablespoons of homemade mint syrup -recipe below
1/2 teaspoon of pure vanilla extract.
Method: In your blender, add coffee, milk, vanilla and homemade mint syrup. Add ice last and blend. Pour into a glass and enjoy!
Homemade mint syrup
1/2 cup sugar
1/2 cup water
1/2 cup of fresh mint leaves
Method: In a saucepan, over medium heat, add sugar water and mint leaves. Whisk until the sugar has dissolved into the water. You can remove the mint leaves after the syrup is cooked. You don’t have to, though. I liked having those leaves blended in my coffee.