Spring has officially arrived, and we know all you iced coffee lovers are rejoicing with the warmer weather. Here are a few twists on some of your favorite cold coffee drinks for the changing season!

Fresh Mint Iced Coffee

via How Sweet It Is

yield: serves about 2, is easily multiplied total time: overnight

Ingredients:

cold brew concentrate
1/2 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 3/4 cup)
1 vanilla bean, seeds scraped

for my perfect mint iced coffee
coffee ice cubes (or, uh, plain ones!)
2 1/2 tablespoons fresh mint syrup
8 ounces coffee concentrate
3 tablespoons milk, cream or sweetened condensed milk
fresh mint leaves for garnish

Directions:

cold brew concentrate
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. At this time, I usually also make some coffee ice cubes. I make a cup or two of coffee and allow it to cool slightly. Since I don't love black coffee, I'll stir in some milk (anything from cream to almond or coconut milk) then pour the mixture into ice cube trays and freeze overnight. You can obviously make a ton of these and store them for on demand use!

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.

fresh mint syrup
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. I'll usually 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 my perfect mint iced coffee
I like to use a mix of coffee ice cubes and regular old ice cubes - usually half and half. I'll add them to the glass and pour the syrup overtop. Next goes the coffee concentrate and then I stir in the cream. Top it off with some fresh mint leaves and you're good to go! Obviously this will differ based on your taste preferences, so find your favorite combo of the syrup and concentrate.

*Our Fair Trade Organic French Roast is perfect for making your own home brew concentrate!*

Vietnamese Iced Coffee

via Munchies

Ingredients:

22 grams of finely ground medium-dark coffee (see note)
140 ml of hot water
2 tablespoons of sweetened condensed milk
100 grams of ice (crushed or cubed)

1. Pour the condensed milk into a glass, lining the base of the cup.

2. Load a stainless steel Vietnamese coffee filter with grounds. Be sure not to twist the compressor too tightly against the coffee, as water may not be able to permeate through the grounds.

3. Place the filter (with coffee) on top of the glass. Wet the coffee in the filter with 20 ml of hot water.

4. After 30 seconds, pour another 120 ml of hot water over the coffee grounds. Replace the lid to the filter and wait until all of the water in the filter has drained through. (This should take approximately 8 to 10 minutes.)

5. Stir the coffee well with the condensed milk. Pour over ice and enjoy.

*Looking for something a little easier? Try our Go Bold RealCup mixed with sweetened condensed milk over ice*

Iced Coffee Popsicles

via The View From Great Island

Ingredients:

1 3/4 --- 2 cups cold strong coffee
1/2 --3/4 cup heavy cream, plus extra for the bottom of the molds
sugar to taste

Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
Pour a little of the cream into the bottom of each mold, just about 1/4 to 1/2 inch high.
Freeze the mold until the cream is solid, about an hour.
Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. You will need about 2 1/4 cups total. Refrigerate until chilled.
Carefully pour the chilled coffee mixture into each mold, filling it to the top.
Cover the top with foil, and insert the sticks. Freeze until solid.
To un-mold the popsicles, fill your sink with hot water, and submerge the mold in the water right up to, but not past, the top ledge for about 15-30 seconds. If the popsicles don't slide out, submerge it for a few seconds longer.