Peppermint Cold Brew Recipe for a Cool, Creamy Coffee

Peppermint cold brew is smooth, chilled coffee sweetened with a quick homemade peppermint syrup and served over ice with water or milk. The long, cold steep keeps the coffee mellow, while measured peppermint extract gives it a fresh flavor without overpowering the beans.

Ingredients

1½ cups (127 g) coarsely ground coffee
4 cups (946 ml) cold water, preferably filtered
½ cup (100 g) granulated sugar
½ cup (120 ml) water, for the peppermint syrup
¼ teaspoon (1.25 ml) peppermint extract, or slightly less to start
2 cups (475 ml) cold water or milk, for diluting the coffee
4 cups (about 560 g) ice cubes, for serving
½ cup (120 ml) cold cream or half-and-half, optional

Instructions

Make the peppermint syrup. Add the sugar and ½ cup (120 ml) water to a small saucepan. Warm over medium heat, stirring, until the sugar dissolves and the liquid just begins to simmer, about 3 minutes. Remove the pan from the heat. Stir in ¼ teaspoon peppermint extract. Let the syrup cool to room temperature, about 20 minutes. Peppermint extracts vary in strength, so you can begin with ⅛ teaspoon and add more after tasting.
Combine the coffee and water. Put the coarse coffee grounds in a large jar or pitcher with a lid. Pour in 4 cups (946 ml) cold water and stir gently until all the grounds are wet. Cover the container. A wide-mouth jar makes it easier to stir and later remove the grounds; if using a pitcher, check that it fits comfortably in your refrigerator.
Steep in the refrigerator. Refrigerate the covered coffee mixture for 12 hours. This gives the water time to extract a rounded coffee flavor without heat. If you prefer a bolder batch, steeping for up to 14 hours is reasonable, but avoid leaving it for days; an excessively long steep can taste dull or bitter. The recipe timing uses a 12-hour steep.
Strain the cold brew. Set a fine-mesh strainer over a clean jug and pour the coffee through it. For a cleaner, less gritty result, line the strainer with a paper coffee filter or a clean, thin cloth. Let the liquid drain rather than pressing hard on the grounds, which can push fine particles into the coffee. Discard the grounds. Allow about 10 minutes for straining and transferring.
Build each drink. Fill four glasses with ice. Pour ¾ cup (180 ml) strained cold brew into each glass, then add ½ cup (120 ml) cold water or milk. Stir 2 tablespoons (30 ml) peppermint syrup into each drink. Taste before adding more syrup: the sweetness can seem stronger as the drink warms and the ice melts. Add a splash of cream if you like a richer finish, and serve right away.

Tips

Use coarse grounds. Choose a coarse grind, similar to the texture used for a French press. Fine grounds are harder to filter out and can make the drink cloudy or gritty. If you only have pre-ground coffee, it will still work; strain it through a paper filter and handle the wet grounds gently.
Measure peppermint carefully. Peppermint extract is concentrated, and different products can vary noticeably in strength. Start at the stated amount or a little below it, then add syrup to the glass a teaspoon at a time. Spearmint extract has a softer, sweeter character, so it will change the flavor rather than act as an exact substitute. Use a food-grade extract, not peppermint essential oil.
Adjust the strength in the glass. The strained coffee is intended to be diluted. If the finished drink tastes too strong, add another splash of water or milk; if it tastes weak, use less dilution next time or steep the grounds for an extra hour. Avoid compensating for weak coffee with a large amount of syrup, since that can make the drink cloying.
Keep the syrup separate. Sweeten individual glasses rather than mixing all the syrup into the coffee jug. That makes it easy to serve different sweetness levels and helps the plain cold brew keep its flavor for longer. Stir the syrup before measuring if it has been sitting, and use a clean spoon when serving.

Serving Suggestions

Serve peppermint cold brew immediately in a tall glass with plenty of ice. Cold water makes a clear, coffee-forward drink; dairy milk or half-and-half softens the coffee and gives it a creamier texture. For a non-dairy option, oat milk is usually smooth and mild, while almond milk brings a more noticeable nutty taste. Start with the same ½-cup (120 ml) amount and adjust to suit the coffee and your glass.

For a neat presentation, drizzle a little syrup inside the glass before adding ice, then pour in the coffee and milk. A small spoonful of whipped cream can make it feel more like a dessert drink, but it is optional. If serving a group, set out the cold brew, ice, milk, and syrup separately so everyone can choose their own balance. Keep the coffee and milk chilled while guests serve themselves, and avoid leaving a pitcher out for an extended period.

Variations

Make it less sweet: Begin with 1 tablespoon (15 ml) syrup per glass, then add more only if needed. You can also make a smaller syrup batch with ¼ cup (50 g) sugar, ¼ cup (60 ml) water, and a few drops of peppermint extract. Dissolve the sugar using the same method and taste the cooled syrup before adding it to coffee. Sugar-free sweeteners do not all dissolve or taste alike, so follow the product’s conversion guidance and add them gradually.

Try a mocha-style version: Stir 1 teaspoon (5 g) unsweetened cocoa powder into each glass with the peppermint syrup, then add a small splash of warm water and mix until smooth before pouring in the cold brew. Cocoa can settle, so stir the drink again before sipping. Alternatively, use 1 tablespoon (15 ml) chocolate syrup and reduce the peppermint syrup to taste; the result will be sweeter.

Use a different milk or coffee: Whole milk makes a fuller drink, while skim milk keeps it lighter in texture. Oat, soy, and almond milks are all workable; check the taste with peppermint, since some sweetened varieties add noticeable sweetness of their own. A medium or dark roast gives a familiar, robust coffee flavor. A lighter roast can taste brighter and more delicate, so begin with a little less peppermint and adjust after tasting.

Make an unsweetened peppermint drink: Peppermint extract can taste sharp when added directly to cold coffee, so do not pour it straight into the pitcher. Instead, add a very small amount to a single glass and stir thoroughly, tasting as you go. The syrup method spreads the flavor more evenly and rounds it with sweetness, so the unsweetened version will taste different and needs especially careful measuring.

Storage and Reheating

Keep strained cold brew in a clean, covered container in the refrigerator and use it within 4 days for the best flavor. Refrigerate it within 2 hours of making or serving it; do not leave a pitcher at room temperature for a long gathering. Store the peppermint syrup separately in a clean, covered jar in the refrigerator for up to 2 weeks. If the syrup develops an unusual smell, appearance, or flavor, discard it.

For the best texture, store the coffee undiluted and add ice, milk, and syrup when serving. A prepared glass with milk is best enjoyed the same day, because the ice melts and gradually waters it down. Do not reheat this drink: it is designed to be served cold, and warming it can make the peppermint seem harsh. If you want hot peppermint coffee, heat fresh coffee separately and stir in a little syrup instead.

Frequently Asked Questions

Can I make peppermint cold brew without a special cold-brew maker?
Yes. A lidded jar, pitcher, or other refrigerator-safe container works. Strain the finished coffee through a fine-mesh strainer lined with a paper coffee filter if you do not have a dedicated cold-brew filter. Pour slowly and allow the coffee to drain; forcing grounds through the filter can make the result muddy.

Can I use brewed coffee instead of cold brew?
You can, but the flavor and method will be different. Brew regular coffee, let it cool, then chill it before serving over ice with the peppermint syrup. Hot-brewed coffee can taste more bitter when chilled, so make it a little stronger than you would for a hot cup and avoid pouring it directly over a glass full of ice, which dilutes it quickly.

How much peppermint syrup should I add?
Start with 2 tablespoons (30 ml) per glass as written, then adjust to taste. If you are using a particularly strong extract or a sweetened milk, start with 1 tablespoon (15 ml). Add syrup in small amounts and stir well before tasting, since peppermint can become prominent quickly and sweetness is harder to reduce once added.

Why does my cold brew taste weak or bitter?
A weak batch may need a slightly longer steep or less dilution in the glass. Check that the grounds were fully wet and that you used a coarse grind. A bitter or dusty taste can come from very fine grounds, pressing hard during straining, or steeping much longer than the 12-hour recipe time. Adjust one factor at a time so you can find the balance you prefer.

Can I make a larger batch for guests?
Yes. Multiply the coffee and water in the same proportion, and use a container large enough to keep the grounds submerged during steeping. Keep syrup separate so each guest can sweeten a glass to taste. If your container is too full to stir comfortably, divide the mixture between two jars; an even, thorough soak matters more than using one large vessel.

Can I freeze leftover cold brew?
You can freeze plain cold brew in an ice-cube tray or freezer-safe container for up to about 2 months. Coffee cubes are useful for chilling a glass without diluting it as quickly as regular ice. Leave room for expansion in a lidded container, and thaw cubes in the refrigerator or add them directly to a drink. Do not freeze coffee after adding milk or cream, since the texture may separate.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).