ice coffee

Creamy, subtly sweet, Vanilla Mint Iced Coffee on repeat! Smooth and lush thanks to the cold brew and oat milk, with a special blend of flavor from bright, fresh mint, and a gently split whole vanilla bean. 

Vanilla Mint Iced Coffee

water

sugar

mint (about mint leaves,

vanilla bean (optional – see notes)

brew

mint syrup

ice cubes

Simple Syrup

Add the water, sugar, and mint to a small saucepan and bring to a low simmer for about 15-20 minutes, until the sugar has dissolved and the syrup tastes like mint. If using the vanilla bean, split it down the middle and scrape out the seeds; add both the seeds and pod to the saucepan for simmering. Store the simple syrup in the fridge &#8211; you can even leave the mint leaves and/or vanilla bean in the jar to concentrate the flavor further. (I usually pull out the mint after a day or two.) 

Iced Coffee

To make the iced coffees, just pour the cold brew, milk of choice, and as much simple syrup as you want into a glass with ice cubes.

This was really good.  I didn't have a vanilla bean on hand, so I used vanilla extract, and it still tasted really good.   I used the syrup in a warm coffee, with oat milk that I frothed, and I really enjoyed it.  It's very sweet (obviously), so I found 1/2 a tablespoon was more than enough in my morning coffee.

This is one of the best coffee treats I've ever had! I did splurge on vanilla beans and don't regret it one bit. The extra creamy oat milk didn't hurt either. :) Planning to make this syrup every weekend until summer is over since drinking one of these each day is now a habit.

I made the syrup exactly as described and put 2 Tbsp in homemade cold brew this morning with oat milk. I thought the suggested ratio of milk to coffee might be too weak for me, but actually it’s perfect! This will definitely be my drink all summer long! 10/10

How to make pumpkin spice coffee three ways: hot and iced pumpkin spice latte or pumpkin spice Frappuccino. All you need is a handful of ingredients and a few minutes to prepare any of these frugal homemade drinks. Plus, you can prepare them as regular, decaf, keto/sugar-free, or dairy-free (vegan!)

Pumpkin Spice Latte

milk (dairy (2%+ is best) or dairy-free)

brewed coffee (use espresso shot or strong-brewed coffee)

pumpkin purée

tsp pumpkin pie spice

tsp vanilla extract (optional)

tsp xanthan gum (only needed

In a small saucepan, add the milk, pumpkin puree, pumpkin spice, sweetener, and vanilla. Mix and then heat up over medium heat, allowing it to simmer for a couple of minutes (don’t bring to a boil). Meanwhile, brew your coffee of choice (using an espresso machine, espresso pods, or simply strongly brewed coffee).You can also heat it directly in your mug/cup in the microwave in 30-40 second increments until hot.

Once warmed, remove from the heat, and optionally froth with a handheld milk frother. Then pour into a large latte glass (or mug).If you don’t have a milk frother, you could use an immersion blender or regular blender (hold the lid down with tea towels as the steam could cause it to pop off) to pulse until frothy.

Pour the warm coffee into the glass and serve topped with a sprinkle of extra pumpkin pie spice on top and/or some whipped cream or dairy-free whipped coconut cream.

Pumpkin Spice Latte:

Combine the milk, pumpkin puree, pumpkin spice, sweetener, and vanilla in a small bowl and whisk to combine. Alternatively, add all the ingredients to a blender for a few seconds. This really helps to blend in the puree for super-smooth results.

Fill a latte glass with ice, the milk mixture, and the coffee – mix, and enjoy!

Iced Pumpkin Spice Latte:

When making any Frappuccino like Starbucks, you’ll need a stabilizer, which will stop the drink from separating. Xanthan gum is the regular option – you only need 1/4 tsp per serving of pumpkin spice coffee.Add all of the ingredients (including xanthan gum) to a blender and blend until icy and slushy-like consistency. Then allow it to sit for 30 seconds before serving (optionally with whipped cream) the pumpkin spice Frappuccino!

Pumpkin Spice Frappuccino:

To cut down on prep, there are several ways to prep these drinks in advance.You can prepare the pumpkin spice &quot;syrup&quot; mixture in advance: which is best for making a larger batch. Then, combine the pumpkin puree, sweetener, pumpkin spice, vanilla extract, and optionally xanthan gum in a small saucepan and mix. Allow to simmer for 30 seconds, then leave to cool. Store in the refrigerator for around a week or freeze in portions in an ice-cube tray for 1-2 months.To prepare the drink, add around 1 ½ tbsp of the pumpkin spice syrup to the drink of your choice.You can also prepare the coffee in advance: (best when making iced pumpkin spice latte or frappe) – using regular or cold-brew coffee and storing it in the fridge for several days.

Store: If you want to make a large batch of homemade pumpkin spice coffee to enjoy throughout the week, then you can prepare as much as preferred (using the method for Iced pumpkin spice latte, minus the ice) then store in the fridge for 4-5 days. When you feel like a drink, mix well (it can separate while sitting) and either add the ice OR reheat the mixture (on the stovetop or in the microwave). Use a milk frother before serving each time for the best results.

How to Make Ahead &amp; Store

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Vanilla Mint Iced Coffee

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Top 2 ice coffee recipes from across the web

The most viewed ice coffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vanilla Mint Iced Coffee

Pumpkin Spice Latte

The most viewed ice coffee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine