Elevate your daily coffee ritual with this incredibly refreshing Mint Vanilla Bean Cold Brew Iced Coffee! This isn’t just any iced coffee; it’s a sophisticated blend of smooth cold brew, creamy almond milk, a homemade mint-infused maple simple syrup, the natural sweetness of Medjool dates, and the luxurious aroma of real vanilla bean seeds. I absolutely adore this Mint Vanilla Bean Iced Coffee – it’s the perfect pick-me-up on a warm spring or summer afternoon, like today, May 7th! It feels like a gourmet coffee shop treat made right in your own kitchen.
Why You’ll Love This Mint Vanilla Bean Iced Coffee
- Refreshing & Aromatic: Combines cool mint, fragrant vanilla bean, and smooth cold brew for an invigorating experience.
- Naturally Sweetened (Mostly): Uses maple syrup in the simple syrup and Medjool dates for natural sweetness in the coffee.
- Easy Homemade Syrup: The mint-infused maple syrup is simple to make and adds a wonderful fresh flavor.
- Creamy & Smooth: Blending creates a luscious, slightly frothy texture.
- Gourmet Coffee at Home: A sophisticated and delicious iced coffee that’s easy to whip up.
Ingredients for Mint Vanilla Bean Iced Coffee
Here’s what you’ll need to craft this refreshing and aromatic iced coffee. The full list with measurements is in the recipe card below.
Maple Mint Simple Syrup
- Water (Liquid)
- Pure maple syrup (Sweetener)
- Fresh mint leaves (Herb)
Iced Coffee
- Cold brew coffee (Coffee) (Stumptown brand mentioned in original, or use homemade/other brand)
- Unsweetened vanilla almond milk (or other milk) (Liquid)
- Maple mint simple syrup (from above) (Sweetener/Flavoring)
- Mint extract (optional, for extra mintiness) (Flavoring)
- Medjool date, pitted and chopped (Sweetener/Fruit)
- Vanilla bean, seeds scraped (Flavoring) (Or substitute vanilla bean paste/extra vanilla extract)
- Ice (Ice)
Garnish (Optional)
- Fresh mint sprig
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the delicate balance of mint and vanilla in this Mint Vanilla Bean Iced Coffee, but feel free to customize:
- Different Sweetener: Use honey or agave nectar in the simple syrup instead of maple syrup.
- Different Milk: Use oat milk, soy milk, cashew milk, coconut milk, or dairy milk.
- Chocolate Mint: Blend in a tablespoon of unsweetened cocoa powder for a mint mocha vibe.
- Add Spices: Add a tiny pinch of cardamom or cinnamon to the blender.
- No Mint Extract: If you prefer a subtler mint flavor, rely solely on the mint-infused simple syrup and fresh mint garnish.
- Stronger Coffee: Use an extra shot of espresso (chilled) along with the cold brew for a bolder coffee taste.
How to Make Mint Vanilla Bean Iced Coffee
Making this sophisticated Mint Vanilla Bean Iced Coffee starts with the infused syrup:
Make the Maple Mint Simple Syrup
- First, I prepare the fragrant mint-infused maple syrup. In a small saucepan, I combine the water, pure maple syrup, and fresh mint leaves.
- I bring this mixture just to a boil over medium heat, stirring to ensure the maple syrup is well combined with the water.
- Once it boils, I let it bubble for about 30 seconds.
- I immediately remove the saucepan from the heat and let the syrup cool completely with the mint leaves steeping in it. This allows the mint flavor to fully infuse.
- Once cooled, I strain the syrup through a fine-mesh sieve into a clean jar or container, pressing gently on the mint leaves to extract all the flavor. I discard the mint leaves. (This syrup can be stored in the fridge!)
Blend the Iced Coffee
- When I’m ready to make my iced coffee, I add the cold brew coffee, unsweetened vanilla almond milk, 2 tablespoons of the prepared maple mint simple syrup, the optional mint extract (I use just ⅛ teaspoon for a hint, up to ¼ teaspoon for more mintiness), the chopped Medjool date, and the precious seeds scraped from the vanilla bean into my high-powered blender.
- I blend on high speed for a minute or two, until the mixture is completely smooth, creamy, and no date pieces remain. The mixture should be slightly frothy.
Serve
- Pour over ice.
- Garnish and enjoy!
Tips and Tricks for the BEST Iced Coffee
Here are my secrets for making this Mint Vanilla Bean Iced Coffee truly exceptional:
- Use Quality Cold Brew: A good cold brew concentrate or homemade cold brew provides a smooth, low-acid coffee base. Strong chilled regular coffee can also work.
- Fresh Mint for Syrup: Using fresh mint leaves for infusing the maple syrup yields the best, most authentic mint flavor.
- Real Vanilla Bean: If you can, use the seeds from a real vanilla bean! The flavor and aroma are unparalleled. Good quality vanilla bean paste or pure vanilla extract are the next best options.
- Soak Dates (If Needed): If your Medjool date seems dry, soak it in a little warm water for 5-10 minutes before chopping and blending to ensure it incorporates smoothly.
- Adjust Sweetness & Mint: Taste the blended coffee before pouring. Add more maple mint simple syrup if you prefer it sweeter, or a tiny bit more mint extract if you want a stronger mint kick.
- High-Powered Blender: Helps to fully pulverize the date and vanilla bean seeds for the smoothest texture.
How to Serve
This Mint Vanilla Bean Cold Brew Iced Coffee is best served immediately while cold and frothy! Enjoy it:
- In a Tall Glass: Filled with ice.
- Garnished: With a fresh sprig of mint for aroma and visual appeal.
- Morning Pick-Me-Up: A refreshing and sophisticated start to your day.
- Afternoon Treat: A perfect indulgent yet light coffee break.
Make Ahead and Storage
- Maple Mint Simple Syrup: This is the perfect make-ahead component! Store the cooled, strained syrup in an airtight bottle or jar in the refrigerator for up to 2 weeks.
- Cold Brew Coffee: Cold brew concentrate can be made in batches and stored in the fridge for up to a week.
- Assembled Iced Coffee: This drink is best blended fresh just before serving to enjoy its frothy texture and perfect chill.
FAQs about Mint Vanilla Bean Iced Coffee
- Can I use regular coffee instead of cold brew?
- Yes, you can substitute with strongly brewed coffee that has been completely chilled. Cold brew is naturally smoother and less acidic, which pairs well with these flavors.
- What if I don’t have vanilla beans?
- Substitute with 1 teaspoon of high-quality pure vanilla extract or ½ teaspoon of vanilla bean paste. The flavor will still be lovely, though slightly different from using fresh bean seeds.
- Can I make this drink hot?
- You could! Gently warm the almond milk and brewed coffee/espresso (don’t boil the milk if using vanilla almond milk, as it can sometimes separate). Stir in the syrup, date (ensure it dissolves or pre-blend with a little warm liquid), mint extract, and vanilla bean seeds. Skip the ice, obviously!
Enjoy this refreshing, aromatic, and sophisticated Mint Vanilla Bean Cold Brew Iced Coffee! It’s a delightful treat for any coffee lover.
Print
Mint Vanilla Bean Cold Brew Iced Coffee
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Beverage, Coffee, Iced Coffee, Drinks
- Cuisine: American
Description
A refreshing and flavorful iced coffee featuring cold brew, unsweetened vanilla almond milk, and a homemade mint-infused maple simple syrup, blended with Medjool date and real vanilla bean seeds for a touch of natural sweetness and decadence.
Ingredients
Scale
For the Mint Maple Simple Syrup (Makes Extra):
- 1/2 cup water
- 1/2 cup pure maple syrup
- 7–8 fresh mint leaves
For the Iced Coffee (Makes 3 servings):
- 3 cups cold brew coffee (store-bought or homemade, chilled)
- 1 cup unsweetened vanilla almond milk (or other milk)
- 2 tablespoons Mint Maple Simple Syrup (from recipe above, or to taste)
- 1/8 – 1/4 teaspoon pure mint extract (adjust to preference)
- 1 Medjool date, pitted
- Seeds scraped from 1 vanilla bean (or 1 tsp vanilla bean paste/extract)
- Ice cubes
Optional Garnish:
- Fresh mint sprigs
Instructions
1. Make the Mint Maple Simple Syrup:
- In a small saucepan, combine the water, maple syrup, and fresh mint leaves.
- Bring the mixture to a boil over medium heat, stirring until the maple syrup is well combined with the water.
- Boil for 30 seconds.
- Remove the saucepan from the heat and let the syrup cool completely with the mint leaves in it to infuse (at least 20-30 minutes).
- (Optional: For a clear syrup, strain through a fine-mesh sieve to remove the mint leaves. Otherwise, you can leave them in or remove just before using). Store leftover syrup in an airtight container in the refrigerator for up to 1-2 weeks.
2. Make the Iced Coffee:
- In a high-speed blender, combine the chilled cold brew coffee, unsweetened vanilla almond milk, 2 tablespoons of the cooled Mint Maple Simple Syrup, mint extract, pitted Medjool date, and vanilla bean seeds (or paste/extract).
- Secure the lid and blend on high speed for 1-2 minutes, or until completely smooth and creamy, and no date pieces remain.
3. Serve:
- Fill serving glasses with ice cubes.
- Pour the blended coffee mixture over the ice.
- Taste and add more Mint Maple Simple Syrup if desired for additional sweetness or mint flavor.
- Garnish with a fresh mint sprig, if desired. Enjoy immediately!
Notes
- Simple Syrup: Ensure the syrup is completely cool before using in the iced coffee. Adjust the amount based on your desired sweetness and mint intensity.
- Cold Brew: Use your favorite store-bought cold brew or homemade concentrate (dilute if it’s a strong concentrate). Strong chilled brewed coffee can be substituted.
- Milk: Unsweetened vanilla almond milk complements the flavors, but any dairy or non-dairy milk can be used.
- Date: A Medjool date adds natural sweetness and creaminess. Ensure it’s pitted. If using drier dates, soak them in hot water for 5-10 minutes, then drain before blending.
- Vanilla Bean: Using seeds from a vanilla bean provides the best flavor. Vanilla bean paste or pure vanilla extract can be substituted.
- Mint Extract: Start with 1/8 teaspoon, as mint extract can be very potent. Add more to taste if you like a stronger mint flavor.
- Storage: This iced coffee is best enjoyed immediately. Leftover simple syrup can be stored as noted above.