Hazelnut Free Herbal Iced Coffee with Fresh Herbs
Cold coffee drinks can be a minefield when you're avoiding nut-based syrups and flavored creamers, but this one keeps things refreshingly clean. The star move here is a homemade herb simple syrup — just water, sugar, and your choice of fresh mint, basil, or rosemary steeped until fragrant and lightly tinted. That syrup is what sets this drink apart from a basic iced coffee, layering in a bright, garden-fresh note that feels almost fancy without any complicated technique. You steep the herbs, strain them out, and suddenly you have a café-worthy ingredient made entirely from scratch. Poured over ice with strong brewed coffee and a splash of whole milk or your favorite dairy-free alternative, the result is cool, aromatic, and just sweet enough. Adjusting the syrup to taste means you can dial up the herbal intensity or keep it subtle depending on your mood. It's the kind of drink that makes a slow morning feel like a real treat.
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Learn more →Ingredients
2 servings
- 2 cups strong brewed coffee, cooled to room temperature
- 1 cup whole milk or dairy free milk
- 2 cups ice cubes
For the herb simple syrup
- ¼ cup water
- ¼ cup granulated sugar
- 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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