How to Make an Amazing Mint Latte

That $8 mint latte from your favorite coffee shop probably tastes great…until you realize you’re spending nearly $200 a month on one drink. 

A homemade mint latte recipe costs a fraction of that, and you can make it in under 10 minutes with ingredients you probably already have in your kitchen. 

The real bonus? You have total control over the sweetness, the creaminess, and the minty-ness. Want it stronger? Add more syrup. Prefer oat milk over whole? Go for it. 

No judgment, no long lines.

Below, you’ll find six different mint latte recipes, from a classic hot version to an iced coconut twist to a Moroccan tea-based option. 

All of them start with one simple homemade mint syrup that takes about 15 minutes to make and lasts for weeks in your fridge.

How to Make a Simple Mint Syrup 

Every mint latte recipe in this post uses the same syrup as its base, so let’s knock this out first.

Grab a small saucepan and combine one cup of sugar with one cup of water. 

Set it over medium heat and stir until the sugar dissolves completely. Once it starts to boil, lower the heat and toss in a generous handful of fresh mint leaves. 

Let everything simmer for about two minutes, then pull the pan off the stove. The mint needs to steep for another 10 to 15 minutes so the flavor really comes through.

After steeping, strain out the leaves and pour the syrup into a mason jar or any airtight container. It’ll keep in the refrigerator for two to three weeks, and one batch makes enough for about 12 lattes.

If you’re short on fresh mint leaves, a teaspoon of mint extract mixed into regular simple syrup works in a pinch. You can also swap the sugar for your preferred sugar substitute if you’re watching your intake.

6 Mint Latte Recipes to Make at Home

Now that your mint syrup is ready, it’s time to put it to work. The six recipes below cover hot, iced, chocolatey, coconut, and even a tea-based option. Pick the one that fits your mood, or try all six throughout the week.

Classic Hot Mint Latte

Start with a double shot of espresso or about 4 ounces of strong brewed coffee. Pour it into your favorite mug and stir in one to two tablespoons of mint syrup while the coffee is still hot. 

This lets the sweetness blend evenly into the espresso rather than sit at the bottom.

Next, heat 8 ounces of milk until it’s steaming but not boiling. 

Froth it until you get a nice layer of foam on top. If you don’t have a steam wand on your espresso machine, a handheld Aerolatte milk frother does the job in about 30 seconds. 

Whole milk gives you the thickest, creamiest foam. Oat milk is the closest dairy-free option in terms of texture.

Pour the frothed milk over the espresso, spoon the foam on top, and you’ve got a homemade latte that rivals any coffee shop order.

Iced Mint Latte

Pull a double shot of espresso and let it cool for a minute or two. You don’t want hot espresso melting your ice cubes right away and watering down the whole drink. 

Add 1 to 2 tablespoons of mint syrup to the espresso and stir until it’s fully mixed through.

Fill a tall glass with ice cubes, pour the espresso mixture over the top, then add 8 ounces of cold milk. 

Since there’s no frothing involved, any milk works well here. Whole, almond, oat, soy, coconut, whatever you’ve got in the fridge.

If you prefer a smoother, less acidic flavor, swap the espresso for cold brew coffee. A cold brew mason jar makes it easy to keep a fresh batch on hand all week. Toss in a reusable straw, give it one final stir, and you’re set.

Coconut Mint Iced Latte

This one’s for anyone who wants their iced mint latte with a tropical twist. Coconut milk has a natural sweetness and a rich, creamy body that pairs surprisingly well with mint.

It’s a solid dairy-free option that doesn’t feel like a compromise. Brew a double shot of espresso and let it cool slightly. Stir in one to two tablespoons of mint syrup, then pour over a glass packed with ice cubes. 

Top it off with 8 ounces of full-fat coconut milk and give it a good stir. If you make your own plant-based milk at home with something like the Almond Cow machine, this recipe gets even better. 

For a stronger coconut flavor, add a small splash of coconut extract. A little goes a long way, so start with a quarter teaspoon and adjust from there.

Chocolate Mint Latte (Thin Mint Latte)

If you’ve ever wished you could drink a Thin Mint cookie, this is your recipe. It leans more toward dessert than daily driver, and that’s exactly the point.

Brew a strong cup of coffee or pull a double shot of espresso. Stir in two tablespoons of chocolate syrup and half a teaspoon of mint extract while everything is still hot. 

Warm up 8 ounces of milk and froth it until you get a good layer of foam. Pour it over the coffee mixture. And now the best part: dip the rim of your mug in honey, then press it into a plate of crushed Thin Mints so the cookie crumbles stick.

Pour your latte in carefully, top with whipped cream, a drizzle of chocolate sauce, and a few chocolate shavings.

Want the iced version? Let the coffee-and-chocolate mixture cool, then pour it over ice cubes and skip the frothing. Cold milk works perfectly fine.

Peppermint Mocha Latte

This peppermint latte shares some DNA with the Thin Mint version above, but the vibe is completely different. No cookie rim, no crushed cookies, no dessert plate energy. 

This one feels more like something you’d order at a coffeehouse on a cold morning.

Pull a double shot of espresso and whisk in one tablespoon of cocoa powder while it’s hot. 

The heat helps the cocoa dissolve smoothly without leaving clumps. Add one to two tablespoons of peppermint simple syrup and stir.

If you don’t have peppermint syrup on hand, a quarter teaspoon of peppermint extract mixed with a tablespoon of regular simple syrup gets you close.

Steam or froth 8 ounces of milk and pour it over the espresso mixture. Finish with a swirl of whipped cream and a light dusting of cocoa powder on top. Clean, warm, and exactly what a cold afternoon calls for.

Moroccan Mint Tea Latte

Not everyone wants coffee in their mint latte, and this tea-based version is proof that you don’t need it. 

The Moroccan mint tea latte swaps espresso for a bold, minty tea, resulting in a lighter, smoother, and naturally lower-caffeine drink.

Steep two Stash Moroccan Mint tea bags or a tablespoon of loose-leaf gunpowder green tea in 6 ounces of hot water for 3 to 5 minutes. 

Longer steeping gives you a stronger mint flavor, so adjust to your taste. Remove the tea bags and add sugar or your preferred sweetener.

Steam or froth 4 to 6 ounces of milk and pour it over the tea. For a richer, more indulgent take, stir in a teaspoon of chocolate powder before adding the milk. 

It gives the drink a cozy, almost hot-chocolate quality that works especially well on cooler evenings.

Tips for a Better Mint Latte

You’ve got the recipes down. These few tweaks will help you get the most out of each one, starting with something as simple as which milk you grab from the fridge.

Whole milk froths the thickest and creamiest, and oat milk is the best dairy-free option that still holds foam. Almond and coconut milk work great in iced recipes, but they don’t froth well.

Your choice of mint flavoring matters too. Fresh mint leaves give you a bright, herbal taste. Mint extract is more concentrated and sweeter.

Peppermint extract has a sharper, cooler kick. They’re not interchangeable, so match the one you pick to the flavor you’re after.

If you don’t have a steam wand, you can still froth milk at home:

• Heat milk in the microwave for 45 seconds, then shake it hard in a sealed jar until foamy.
• Use a handheld milk frother for a quicker, smoother result.

For your espresso base, a standard double shot works across all six recipes.

Wrapping Up

A good mint latte recipe doesn’t require expensive equipment or barista-level skills. A batch of mint syrup, some decent coffee or tea, and whatever milk you’ve got on hand will get you there.

The classic hot version is your everyday go-to. The iced and coconut variations are perfect when the weather warms up. 

The Thin Mint latte is for the days when you want dessert in a mug. The peppermint mocha splits the difference between indulgent and classic. 

And the Moroccan tea latte proves you don’t even need coffee to pull this off. Make the syrup once, and you’ve got nearly a dozen mint lattes waiting for you in the fridge. 

That’s a pretty solid return on 15 minutes of work!