Muddle the mint leaves in a large glass. Fill it with ice. Pour in the coffee, heavy cream and Simple Syrup, and give it a little swirl. Enjoy!
In a small saucepan, whisk together the sugar and water and bring to boil, stirring often. Remove from the heat and let it cool. Transfer to a container and store in the fridge for up to 2 weeks.
"Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm" by Molly Yeh © Rodale 2016. Provided courtesy of Molly Yeh. All rights reserved.
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