Mint chocolate chip is a flavor favorite among ice cream lovers, but what many don’t realize is that the sophisticated mint taste doesn’t have to only be reserved for frozen sweet treats. Mint has actually become a trendy flavor as of late, and we’ve seen more and more of the flavor popping up in sweet and savory recipes around the Web. From cookies to cake to coffee to greens and back again, these five recipes will remind you just how versatile the mint flavor can be.
1. Fresh Mint Iced Coffee
We begin with this drink from How Sweet Eats. If this doesn’t sound like the perfect caffeinated beverage, we don’t know what does. The mint flavor in this cup of joe makes the breakfast drink especially refreshing.
Cold brew concentrate
- ½ cup freshly ground coffee
- 2 cups cold water
Fresh mint syrup
- 1 cup water
- 1 cup sugar
- 1 big bunch of fresh mint leaves (around ¾ cup)
- 1 vanilla bean, seeds scraped
Directions: To make the cold brew coffee concentrate, combine the ground coffee and water in a jar or bowl and stir well. Let it sit at room temperature for at least 8 hours or overnight. The next morning, use a fine mesh sieve or cheesecloth to strain coffee concentrate, removing all the grinds. Store the cold coffee in a sealed jar in the fridge.
To make the mint simple syrup, add the water, sugar, mint leaves, and vanilla beans (and empty pod) to a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil. Let it bubble for a minute or so, then reduce the heat and let it cool completely. Put it in a bowl or jar, let it come to room temperature, then stick it in the fridge overnight. In the morning (or before using), strain out the mint leaves and vanilla pod, or simply leave them in to continue flavoring the syrup. Keep sealed in the fridge for a week or so.
For mint iced coffee, use a mix of coffee ice cubes and regular ice cubes, usually half and half. Add them to the glass and pour the syrup over top. Next goes the coffee concentrate, and then stir in cream. Top with some fresh mint leaves and you’re good to go.
2. Andes Mint Chocolate Chunk Cookies
Next are these cookies from Sally’s Baking Addiction. Try your hand at these devastatingly sweet treats and see if you can make mint your new flavor.
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups, plus ¼ cup all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 2 cups chopped Andes Mints or Andes Mints Creme de Menth baking chips
- ¼ cup milk
Directions: Preheat oven to 350 degrees Fahrenheit. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add half of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
Drop mixture by rounded tablespoons onto ungreased baking sheet or silicone mat. Bake for 10 to 12 minutes, until sides slightly begin to brown. Allow to cool on the baking sheet for 2 to 3 minutes and transfer to a wire rack. Cookies stay fresh and soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.
3. Crème de Menthe Bars
We’re sticking to the dessert route to highlight these crème de menthe bars from Averie Cooks because they’re just too good to pass up. These three-layer bars combine sugar, butter, crème de menthe liqueur, cookie crumbs, and chocolate chips all into one.
- ½ cup (1 stick) unsalted butter
- ½ cup unsweetened natural cocoa powder
- 1 large egg
- 2 cups chocolate cookie crumbs
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter
- ⅓ cup crème de menthe liqueur
- 3 cups confectioners’ sugar
- Green food coloring, optional (about ½ teaspoon)
- ¼ cup unsalted butter (half of 1 stick)
- 2 tablespoons vegetable shortening, optional (helps chocolate melt smoother and be less prone to cracking upon slicing)
- ¾ cup semisweet chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. Line a 9-by-13-inch pan with aluminum foil, and spray with cooking spray; set aside.
Base: In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Add the cocoa powder and whisk until smooth. Add egg, chocolate cookie crumbs (grind cookies in food processor until you have 2 cups of crumbs), confectioners’ sugar, and vanilla, and stir until combined. Turn mixture out into prepared pan to create an even flat layer, pressing it and packing it lightly with a spatula to smooth it. Bake for 13 to 14 minutes, or just until crust has set. Set pan aside to cool while making the middle layer.
Middle: In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow butter to cool momentarily and to it add crème de menthe, confectioners’ sugar, optional food coloring, and whisk until blended or beat with an electric mixer until smooth. Turn mixture out over the cooled base to create an even, flat layer, smoothing it lightly with a spatula. Place pan in refrigerator or freezer for at least 1 hour to chill.
Topping: In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Add the optional shortening, chocolate chips, and stir until smooth. If chips are resistant to melting, return bowl to microwave and heat in 10-second bursts until mixture can be stirred smooth. Allow mixture to cool slightly (about 3 minutes) and pour over the mint layer to create an even, flat layer, smoothing it lightly with a spatula. If your mint layer was well chilled, the chocolate will start setting quickly, so you may need to work quickly to smooth it.
Place pan in refrigerator or freezer for at least 1 hour to chill before slicing and serving. Bars will keep airtight in the refrigerator for at least 1 month and in the freezer for at least 6 months.
4. Mint Limeade
If you’re trying to drink your mint rather than eat it, try this recipe from Epicurious. This mocktail that can easily turn into a tasty cocktail only requires four ingredients, and the quarter-cup of mint leaves easily steal the show.
- ¼ cup mint leaves
- 2 ounces honey syrup
- 1½ ounces lime juice
- chilled club soda or seltzer
Directions: In 12-ounce glass, muddle mint and simple syrup for about 8 seconds. Add ice and lime juice, then fill with club soda. Stir well and serve.
5. Homemade Peppermint Patties
Lastly, we’re highlighting this recipe from Joy of Baking that describes how you can make your own Peppermint Patties. The formula for minty chocolate perfection is easier than you may think, and with just a handful of ingredients, these cookies come together in a cinch.
- 2 cups confectioners’ powdered sugar
- 1½ tablespoons unsalted butter, softened
- ¼ teaspoon peppermint oil; do not use peppermint extract
- ¼ teaspoon pure vanilla extract
- 2 tablespoons evaporated milk
- 8 ounces semisweet or bittersweet chocolate, coarsely chopped
- 1 tablespoon shortening
Directions: For patties, line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners’ sugar (powdered or icing). In the bowl of your electric mixer, or with a hand mixer, beat on low speed the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium high and beat until very creamy, about 2 to 3 minutes. Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls, about an hour.
Roll the batter into 1-inch balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1.5 inches in diameter and 1/4-inch thick. Cover and place in the refrigerator until the patties are firm (at least 1 hour, or even overnight).
For chocolate coating, melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. Let any excess chocolate drip back into the bowl, and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm, 30 to 60 minutes. Store in the refrigerator in an airtight container (separate layers with parchment paper or wax paper) for up to one month.