Low Sugar Herbal Iced Coffee with Fresh Herbs

Total time45 min

Prep time10 min

Cook time5 min

Low Sugar Herbal Iced Coffee with Fresh Herbs

Cold-brewed coffee gets a fresh twist here, poured over ice and finished with a splash of milk for a smooth, creamy sip. The real star is the homemade herb-infused syrup — mint, basil, or rosemary steeped until fragrant, then strained into a fragrant, lightly tinted liquid that adds a fresh, aromatic sweetness you just can't get from a bottle. Since you're making the syrup yourself from scratch, you control exactly how much sweetness goes into the glass, which makes this a smart pick if you're keeping an eye on added sugar. A sprig of fresh herb on top makes it feel like a café-worthy treat, but it comes together in minutes with basic pantry staples. It's a refreshing way to dress up your everyday iced coffee without relying on store-bought syrups full of mystery ingredients.

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Ingredients

2 servings

2 cups strong brewed coffee, cooled to room temperature
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1 cup whole milk or dairy free milk
2 cups ice cubes

For the herb simple syrup

¼ cup water
¼ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup loosely packed fresh mint leaves (or fresh basil or fresh rosemary sprigs)

For serving

2 fresh herb sprigs, for garnish (optional)

Instructions

1
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2 minutes. Remove from heat.
2
Add the fresh mint (or your chosen herb) to the hot syrup and press the leaves gently with a spoon to submerge them. Let steep for 20–30 minutes, until the syrup is fragrant and lightly tinted.

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