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Honey Mint Iced Coffee

Prep Time15 mins
Total Time15 mins
Course: Drinks
Servings: 2
Author: Coco Morante


  • 2 cups ice cubes
  • 1 cup 1% milk
  • 10 large mint leaves plus extra for garnish
  • 1 cup strongly brewed pour-over coffee I use one ounce of coffee grounds per 8oz water
  • 1 tablespoon clover honey


  • Divide the ice cubes between two large (16-ounce) glasses. Set aside.
  • Cut the mint leaves into 1/8-inch ribbons, and place in a quart-sized measuring cup, or other bowl or pitcher with pouring spout. Use a cocktail muddler to smash the mint leaves liberally, until uniformly bruised.
  • In whatever vessel you used to brew your coffee (I use a Melitta filter over a large mug) stir in the honey until dissolved.
  • Pour the sweetened coffee and milk into the measuring cup with the muddled mint. Stir for about 10 seconds to infuse the mint into the liquid.
  • Hold a small strainer over one of your serving glasses, and pour the coffee mixture through the strainer and into the glass. Repeat with second glass. Garnish with mint and serve.