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Mint Latte Recipe (Refreshing & Simple)

Iced mint latte in a glass

Mint is a controversial flavor. For every person who loves mint, another can’t stand it, claiming it makes everything taste like toothpaste. We understand the mint naysayers’ objections, but we happen to love mint, especially in coffee. Many coffee shops sell mint-flavored lattes these days, but purchasing specialty drinks gets expensive quickly, so we decided to try our hand at crafting our own mint latte at home.

In this article, we’ll teach you how to make a simple mint syrup you can use to add a splash of mint flavor to any coffee drink. We’ll then share our favorite mint latte recipe. It’s surprisingly easy to make and only requires a few ingredients. Let’s get started!

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How to Make Mint Simple Syrup

Before you can craft a creamy mint coffee, you need to whip up some mint simple syrup. You only need three ingredients for mint simple syrup: sugar, water, and mint leaves (or mint extract).

Ingredients
  • 1 cup water
  • ¾ cup sugar
  • 1 cup mint leaves (or ¼ teaspoon of mint extract)
Equipment
  • Small saucepan
  • Spoon

Steps

  1. Combine the sugar and water in a small saucepan.
  2. Bring the sugar and water to a boil.
  3. Lower the heat and add the mint leaves or mint extract.
  4. Simmer on low heat for 2 minutes.
  5. Remove from heat.
  6. If you’re using mint leaves, let them soak for about 10-15 minutes before straining them out of the mixture.

coffee with chocolate and mint leaves

Mint Latte Recipe

With your mint simple syrup in hand, you’re ready to make a mint latte. Our recipe assumes you’re using espresso, but you can substitute strong coffee if you don’t have an espresso machine.

You’ll also need milk and a frothing wand if you want to get as close to coffee shop quality as possible. We’ll use regular milk, but this recipe also works well with almond milk or oat milk.

Ingredients
  • 2 shots (2 ounces) espresso
  • 6 ounces milk
  • 1-2 tablespoons of mint simple syrup
Equipment
  • Espresso machine
  • Steam wand or milk frother
  • Latte glass

Steps

  1. Make a double shot of espresso. You can use any coffee at any roast level you’d like, although we prefer medium to medium-dark roasts for this latte.
  2. While the espresso is being made, heat the milk until it is around 160°F. If you have a steam wand, froth the milk until you have a thin layer of microfoam. Lattes typically have less microfoam than cappuccinos, but you can adjust to suit your taste.
  3. Add 1-2 tablespoons of mint simple syrup to the double shot of espresso and stir.
  4. Now pour the milk over the latte. You can stir again for a smooth, even texture or leave the drink marbled (although it will be mostly mixed regardless).

 


Iced mint latte in a glass

Mint Latte

This recipe is one of our favorites and is fun to share with your mint-loving friends. The secret is homemade mint syrup!
5 star average
Prep Time 5 mins
Cook Time 4 mins
Total Time 9 mins
Course Drinks
Cuisine American
Servings 1 drink(s)
Calories 160 kcal

Equipment

  • Espresso machine
  • Small saucepan

Ingredients
 

Mint Simple Syrup

  • 1 cup water
  • ¾ cup sugar
  • 1 cup mint leaves or ¼ teaspoon of mint extract

Latte

  • 2 shots espresso 2 ounces
  • 6 ounces milk
  • 1-2 tbsp mint simple syrup

Instructions
 

Mint Simple Syrup

  • Combine the sugar and water in a small saucepan.
  • Bring the sugar and water to a boil.
  • Lower the heat and add the mint leaves or mint extract.
  • Simmer on low heat for 2 minutes..
  • Remove from heat.
  • If you're using mint leaves, let them soak for about 10-15 minutes before straining them out of the mixture.

Latte

  • Make a double shot of espresso. You can use any coffee at any roast level you'd like, although we prefer medium to medium-dark roasts for this latte.
  • While the espresso is being made, heat the milk until it is around 160°F. If you have a steam wand, froth the milk until you have a thin layer of microfoam. Lattes typically have less microfoam than cappuccinos, but you can adjust to suit your taste.
  • Add 1-2 tablespoons of mint simple syrup to the double shot of espresso and stir.
  • Now pour the milk over the latte. You can stir again for a smooth, even texture or leave the drink marbled (although it will be mostly mixed regardless).

Nutrition

Calories: 160kcal
Keyword mint latte

Refreshing Iced Mint Latte

One nice feature of this recipe is that it’s extremely easy to make an iced version. To do this, add ½ cup of ice to a glass and slowly pour the espresso over it. The goal is for the ice to be wholly melted as you finish pouring the espresso. The rest of the steps proceed identically to the hot recipe.

A fun twist on the iced latte is to make a blended mint latte. Add ¾–1 cup of ice to a blender and combine with the rest of the ingredients. Use the blender to create a rough-textured version of the iced mint latte. This version stays cold significantly longer than the standard iced mint latte and is perfect for hot summer days.

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Final Notes

This recipe is one of our favorites and is fun to share with your mint-loving friends. Mint simple syrup is a breeze to make, and this recipe makes enough for about 12 mint lattes. You can store the simple syrup in your refrigerator for up to 3 weeks before you should discard it and make a new batch.

The iced and blended mint lattes are great alternatives for days when a hot latte doesn’t sound appealing or when you feel the need to change things up. All three versions are packed with minty goodness and sure to please even the most diehard mint lovers.

SEE ALSO: How to Make a Delicious Red Velvet Latte Recipe (Stunning!)


Featured Image Credit: Liliya Kandrashevich, Shutterstock

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Sean Brennan

Sean’s obsession with coffee started when he received his first French press as a gift almost ten years ago. Since then, his love of coffee – and the number of coffee gadgets he owns – has grown considerably. A scientist by training, there is no stone he has left unturned in the never-ending quest for the perfect cup of coffee. He has spent many hours tuning his pour-over technique, thinking about how to best compare grind quality, and worrying about whether the Nicaraguan or Kenyan beans will make the best cold brew. These days he favors the Hario V60, and starts each day by hand grinding his coffee before enjoying a cup prepared with care and attention to detail.

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