These hashtags all sum up what my friends and family already know about me: I love coffee… a latte (I’m sorry, I couldn’t help myself on that one!)
I love getting a whiff of coffee as I take my first sip. I love the feeling of a hot mug in my hands in the winter. And I love hearing the sound of ice when I stir a cup on a hot summer day.
Through exams, reporting, producing and moving from a college town to different cities for work, coffee has remained a constant, although my taste has evolved and expanded. I have my love of exploring to thank for that. I made it a goal of mine to find as many local coffee shops as possible in Louisville, and that mission has carried over to Milwaukee.
Of course, it’s hard to run out for coffee every day, even though I’m within walking distance of some pretty fantastic cafes. The weather isn’t always great, I don’t always have enough time to stop before work and frankly, the cost adds up. That’s why I’ve been having so much fun experimenting at home.
This weekend, I watched Molly Yeh’s new show, “Girl Meets Farm” on Food Network. I know I’m going to get off topic for a moment, but if you haven’t checked it out, it’s one of my new favorite food shows! She has such a diverse range of recipes, and I already have a list of great ideas for my family’s Rosh Hashanah and Chanukah gatherings thanks to her blog and show… plus, I absolutely love how “Girl Meets Farm” shines a spotlight on the Midwest.
Anyway, back to the coffee.
Molly whipped up several glasses of mint iced coffee to serve at a brunch with her girlfriends and it was ALL I could think about after watching that episode. Mint leaves went straight to the top of my grocery store checklist that day. The recipe is quite simple and if you prepare the simple syrup and brew the coffee ahead of time, it shouldn’t take any longer than five minutes to prepare it.
Mint Iced Coffee
A refreshing pick-me-up for a hot summer day.
- 1 cup coffee cold-brewed
- 4 mint leaves
- 1 tbs heavy cream
- 1 tbs simple syrup
- 1 cup water
- 1 cup sugar
Whisk water and sugar together in a small saucepan and bring to a boil.
Remove from heat and let it cool.
Store the mixture in an airtight container in the refrigerator for up to one month.
Mint Iced Coffee
Muddle four mint leaves at the bottom of a large glass.
Fill the glass with ice, then pour in the coffee, heavy cream and simple syrup. Stir it all together.
OPTIONAL: Add a couple extra mint leaves to the top for garnish.