A top-joy moment in life: creamy, chilled, smooth iced coffee with a hint of mint with the sun shining down. Ok, the sun part is optional but an iced mint latte? Spectacular.

Iced mint latte in glass with straw and mint leaf.

Now, are you saying “hold the phone”…because does mint actually taste good with coffee?! We’ve got iced caramel lattes and vanilla lattes covered…and those are great. But mint?!

Relax, my friend, I wouldn’t steer you wrong (pinky promise!). There’s something magical about mint and coffee together – which means yes! it does taste good together. It’s not just for wintertime peppermint mochas and candy cane drinks, either.

This iced latte can be enjoyed all year long. If you’re a year-round iced coffee drinker, that is. But in those hot months, a mint latte just hits a whole other level of refreshing.

There’s no more time to waste! Let’s make this DIY mint latte STAT – it’s easy, single serving, and ready in just about 5 minutes depending on which route you take. And it’s going to save you money from all those trips to the fancy coffee shops. WIN!

Is an Iced Latte the Same as Iced Coffee?

The short of it is that no, they’re not exactly the same. There are two main differences between iced coffee and an iced latte, and it comes down to the type of coffee used, and the milk ratios.

An iced latte is made with 1/3 espresso and 2/3rds milk.

Iced coffee, or similarly, cold brew, are both methods of making regular coffee served over ice. There is the option of adding cream or milk to either, as you would a cup of hot coffee, but it’s not an essential part of the drink as it is with an iced latte.

Curious about all things coffee? Read more about iced lattes in this post, and read all about the differences between iced coffee and cold brew here.

How to Make an Iced Mint Latte

You’ll need three simple ingredients: espresso (or strong coffee), milk of choice, and mint syrup.

Make Mint Syrup

If you don’t have it already made, you will need to make mint simple syrup.

It takes just a few minutes. And since we’re already using hot coffee (usually) there’s no need to be overly concerned with the whole cooling process of the syrup before we use it. Win, win for speedy-quick! The milk will cool it all down first.

Mint syrup in jar with spoon and label.

Simmer together some sugar and water with fresh mint until the sugar is dissolved. Simmer for a minute, then let infuse if needed and strain. Done. Finito. Three minutes and you’re on your way to your iced latte.

Can I use peppermint extract instead? You cannot replace the mint simple syrup with mint extract at a 1:1 ratio. But you can add mint extract instead to the simple syrup and then make your latte.

ESPRESSO (OR VERY STRONG COFFEE)

If you have an espresso machine, use it!

But I hear you…how can you brew espresso if you don’t have an espresso machine?! Well, friend, I don’t have an espresso machine either. The key, in this case, is to make very strong coffee.

Here are a few ways to make “espresso” or very strong coffee:

  • Use cold brew concentrate – it’s already extra strong!
  • Strongly-Brewed Coffee: You will need less water in your coffee-to-water ratio when brewing coffee. The general recommendation is a 15:1 ratio of water to coffee for a strong brew. Ultimately, it depends on your preferences.
    • Brew espresso beans or a dark roast for the strongest, deepest coffee flavor
    • While you can brew the coffee any method you prefer, a french press is a great option for strong coffee.
  • Stovetop Espresso: make espresso on the stovetop using a Moka pot, which is a classic Italian method for brewing strong coffee.
  • Use Instant Espresso or instant coffee, strongly brewed.
  • Nespresso: an easy, at-home option for making “espresso” without the pricey, fancy machine. So if you have one, use it!

Consider this: if you are using strongly brewed coffee instead of espresso, use more coffee (or less milk) for a more authentic latte flavor.

Milk pouring into iced latte.

Assembly Time!

There isn’t really a wrong way to assemble an iced latte, but because we’re using simple syrup, it helps to combine the espresso/coffee with the latte syrup first, before adding ice. This ensures the flavor is infused throughout the latte (the ideal situation here).

So add the espresso, stir in the syrup, then add ice to a tall glass. Or add the milk, then the ice. Dealer’s choice here.

If your espresso and syrup are still hot, add the milk before adding the ice so it cools it all down first, without diluting the drink.

For the creamiest texture and most luxurious iced latte, I highly recommend using whole milk. My favorite dairy-free option is oat milk in lattes.

Almond milk and soy milk are other comment dairy-free options. That being said, since it’s an iced latte and there’s no frothing required, you have so much flexibility when it comes to milk type, so use what you like best. 

And that’s it! Just add in a reusable straw and sip away and enjoy your homemade perfection.

Iced mint latte with mint leaf.

Variation Ideas

It’s simply perfect as it is, but if you’re looking for some ideas on how to mix up your mint latte, try one of these:

  • Add chocolate syrup to make a mint chocolate iced latte!
  • Add vanilla syrup for more sweetness and a hint of warmth.
  • Serve it with Thin Mints (you know you were thinking it).

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Iced mint latte in glass with straw and mint leaf.
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Get the Recipe Iced Mint Latte

Make your own refreshing Iced Mint Latte at home! It's the best of both a creamy, espresso-forward latte and sweet, invigorating mint. It's easy to make in just a few minutes and is affordable!

Ingredients

Mint Syrup

Latte

  • 3 ounces espresso (2 shots), or ½ cup strong coffee
  • 2 Tablespoons mint syrup, more or less to taste
  • 4-6 ounces milk of choice, more or less to taste
  • Ice

Instructions
 

  • Mint Syrup: In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a simmer until sugar is dissolved, then 2 or so more minutes. Remove from heat and let cool slightly, taste test to see if the mint flavor is strong enough. If it is, strain the leaves. If not, let the mint infuse for up to 15 more minutes. Store leftovers in an airtight container in the fridge for up to 3 weeks.
  • Latte: Brew espresso or strong coffee as needed (or use cold brew concentrate) and add it to a drinking glass. Stir in the mint syrup and fill the glass with ice. Top with milk and stir to combine as needed.

Notes

  • Milk: any type of milk will work; I recommend whole milk or oat milk as a dairy-free option.
  • Ratio: if using strongly brewed coffee instead of espresso, consider using more coffee (or less milk) for a more authentic latte flavor.
  • Syrup Serving: the syrup yields about 3/4 cup, or approximately 6 servings when using 2 TBSP per drink. Store leftovers in an airtight container in the fridge for up to 2 weeks.
Serving: 1latte, Calories: 181kcal, Carbohydrates: 36g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 74mg, Potassium: 261mg, Sugar: 35g, Vitamin A: 184IU, Vitamin C: 0.1mg, Calcium: 146mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

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