Rice Free Herbal Iced Coffee with Fresh Herbs
Cold coffee drinks can feel surprisingly tricky when you're scanning labels for hidden fillers or grain-based additives, but this one is refreshingly straightforward from start to finish. The real star here is the homemade herb simple syrup — fresh mint, basil, or rosemary steeped in hot sugar water until the whole thing turns fragrant and lightly tinted with color and flavor. It's the kind of small kitchen project that feels fancy but takes under thirty minutes, and the payoff is enormous. Once you pour that syrup over ice and cold coffee, then finish it with a splash of milk, you've got something that tastes like it came from a specialty café. The herb garnish is optional, but honestly it makes the whole glass look stunning on a summer afternoon. Every ingredient here is clean and whole — brewed coffee, sugar, fresh herbs, milk, and ice — so there's nothing to second-guess or swap out.
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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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