Thin Mint Iced Coffee

You guys! For the first time in years, I resisted the temptation and did not buy Girl Scout cookies. You have no idea how huge this is for me! It took so much self control, it was painful. Last week I went to the grocery store and Shopko, and they were set up at both locations....it was like the devil was tempting me to give in and buy a dozen boxes of cookies! I am proud to report I walked past and resisted the urge to buy all the Thin Mints and Samoas. Last year I bought 8 boxes from a co-workers daughter and ate them all in less than a week....yikes :/

To fulfill the love of Thin Mints without all the loss of self-control, I made myself the perfect iced coffee to enjoy each morning. You see, when you work nights in the ER and have 2 little kids, coffee = life. I love playing with the different flavor combinations to make my one caffeinated beverage I enjoy each day fun and new! I live 80 miles to the closest Starbucks, so being my own barista has become really fun with my fancy coffee maker, and this combination is one of my favorites!

Fresh Mint Simple Syrup
Servings: 8

• 1/2 cup Sugar
• 1/2 cup Water
• 1/2 cup Fresh Mint

To a small saucepan, add the water, sugar and fresh mint. Whisk to combine until all the sugar has dissolved over medium heat. Bring the mixture to a boil and let it boil for 1 minute. Take the mixture off the heat and let it cool completely. Store in an airtight container.

Thin Mint Iced Coffee
Servings: 1

• 2 tablespoons Fresh Mint Simple Syrup
• 1 tablespoon Chocolate Syrup
• 4 ounces Coffee Concentrate or 2 shots Espresso
• 1/2 cup Milk (I use Whole Milk)
• 2 cups Ice

Place 2 cups of ice into a large glass. Pour the fresh mint syrup and chocolate syrup over the ice, followed by the coffee concentrate/espresso shots. Stir to combine. Froth the milk for 30 seconds with a milk frother (optional) and pour over top the coffee, stir to combine. Add a drizzle of chocolate and extra mint leaves on top. Enjoy!