Ingredients
Scale
Mint Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 large bunch of fresh mint leaves (about 1 cup)
Vanilla Coconut Cream
- 1 (13.66 oz) can light coconut milk
- 1/4 cup agave syrup (or sub granulated sugar)
- 1 vanilla pod (or sub 2 tsp pure vanilla extract)
- 1/2 tsp pure vanilla extract
Minty Coconut Ice Cubes
- 15 oz pure coconut water
- 15–20 fresh mint leaves
Minty Vanilla Coconut Iced Coffee
- 1 Nespresso Vanizio or Melozio coffee capsule (about 8 oz)
- 2–3 tbsp mint syrup, to taste
- 1/4 cup vanilla coconut cream
- regular crushed ice or coconut ice cubes
- optional: fresh mint leaves, for garnish
Instructions
Mint Simple Syrup
- Combine the water, sugar and mint in a small saucepan over medium heat. Stir until the sugar has dissolved, cook for an additional 1-2 minutes, then remove from the heat and let cool completely.
- Strain the syrup through a fine-mesh sieve, and discard the mint. Transfer the mint syrup to an air-tight bottle or container and refrigerate until ready to use. The syrup can be made in advance, and stored for up to two weeks.
Vanilla Coconut Cream
- Carefully split open the vanilla pod and use the sharp tip of a knife to scrape out the vanilla seeds inside. Combine the coconut milk, agave syrup (or sugar), scraped vanilla seeds, vanilla pod and vanilla extract in a medium saucepan over medium heat.
- Bring to a gentle simmer and cook for 1-2 minutes. Remove from the heat and let cool. Transfer the coconut cream to an air-tight bottle or container and refrigerate until ready to use.
- You can either remove the vanilla pod at this point or leave it in the coconut cream to continue infusing vanilla flavor. The coconut cream can be made in advance, and stored for up to 3 days.
Minty Coconut Ice Cubes
- Fill a 15-cube ice tray with the coconut water. Place one or two leaves in each section of the mold. Freeze until solid, at least 4 hours.
Minty Vanilla Coconut Iced Coffee
- Brew the coffee into a heat-proof glass. Let cool for a few moments. Fill a cocktail shaker with ice (or coconut cubes). Add the mint syrup, then pour the coffee over top. Shake well to chill, then pour into a glass. Stir in the coconut cream, top with a sprig of fresh mint, and enjoy!