AuthorChef Chad
For the Mint syrup: Add the water, granulated sugar, and fresh mint in a medium saucepan over medium-high heat. Stirring constantly, bring the mixture to a simmer. Once all of the sugar dissolves, turn the heat off. Let the syrup sit in the saucepan for about 5 minutes, to allow the flavors of the mint to continue to steep as the syrup cools. Once cool, strain the syrup out into a jar or resealable container and store in the refrigerator for up to 2 weeks.
Extract Cold Brew Coffee using the Breville Precision Brewer (see separate recipe).
Drizzle a few tablespoons of Chocolate Syrup in the glass. Fill the glass with ice cubes. Pour the cold brew over top. Stir in the fresh mint syrup and cream. Grate Chocolate on top to garnish.
Ingredients
Directions
For the Mint syrup: Add the water, granulated sugar, and fresh mint in a medium saucepan over medium-high heat. Stirring constantly, bring the mixture to a simmer. Once all of the sugar dissolves, turn the heat off. Let the syrup sit in the saucepan for about 5 minutes, to allow the flavors of the mint to continue to steep as the syrup cools. Once cool, strain the syrup out into a jar or resealable container and store in the refrigerator for up to 2 weeks.
Extract Cold Brew Coffee using the Breville Precision Brewer (see separate recipe).
Drizzle a few tablespoons of Chocolate Syrup in the glass. Fill the glass with ice cubes. Pour the cold brew over top. Stir in the fresh mint syrup and cream. Grate Chocolate on top to garnish.
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