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Mint Syrup


  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh mint leaves to taste (about a handful)
  • 2 tsp. vanilla extract


  • Combine water, sugar, mint, and vanilla in a small saucepan over medium heat.
  • Stir continuously until sugar dissolves and the syrup comes to a boil. Continue stirring for another two minutes, then remove from heat.
  • You can either strain out the leaves or leave them to continue infusing the syrup.
  • Let cool completely (refrigerate), then pour about 2 tablespoons per 8 ounces of iced Seattle’s Best Coffee® Breakfast Blend (to taste).
  • Garnish with an extra sprig!