Shellfish Free Herbal Iced Coffee with Fresh Herbs
Cold coffee drinks are often a treat you can fully enjoy without a second thought, and this herbal iced coffee leans into that freedom with a genuinely creative twist. A homemade herb simple syrup — steeped from fresh mint, basil, or rosemary — brings a fragrant, garden-fresh note that no bottled coffee syrup can replicate. The steeping process is low-effort and deeply satisfying: just dissolve sugar in water, submerge your chosen herb, and let the heat do the work for about half an hour. Once strained, that syrup layers beautifully over ice and strong brewed coffee, with a splash of whole milk or a dairy-free alternative rounding everything out. The result is something that feels café-worthy but comes together entirely in your own kitchen, with ingredients you likely already have on hand. It's endlessly customizable — mint for something cool and classic, basil for a slightly sweet floral vibe, or rosemary for an earthy, sophisticated edge. Sip it on a warm afternoon and it genuinely feels like a small, herby luxury.
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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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