Mint Latte Recipe with Natural Mint Syrup (Café-Style)
With this mint latte recipe and natural mint syrup, you can have café-style lattes at home without sacrificing your natural lifestyle.
The Secret to a Better Mint Latte at Home
Enjoying a mint latte made with real ingredients—without artificial colors or additives—becomes much easier when you start making it at home. When I started to pivot towards a more natural lifestyle one thing I loved and was not ready to give up was mint lattes and of course their iced versions too.
When in cafés you see the super vibrant green colored mint syrups, right? Well, in no way you can have such a color out of real mint without a helpful boost of artificial colorants. When the shop-bought syrups already seemed unnatural I started to make my own.
And surprise, it’s actually not hard at all to make your own mint syrup for coffees and teas.
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Why You’ll Love This Homemade Mint Latte
Making your own mint latte at home is a simple step toward a more natural lifestyle—reducing artificial ingredients while still enjoying everyday rituals like coffee.
- You’ll have homemade syrup without unnatural green colors and additives.
- You can control the amount of syrup to get as sweet a mint latte as you want.
- You can choose your favourite milk out of cafés selection.
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Ingredients for a Homemade Mint Latte
If you already have mint syrup, you can jump to the ingredients for a homemade mint latte and start the recipe at step two.
How to Make Natural Mint Syrup (3 Simple Ingredients)
Homemade mint syrup is simple to make and comes together with just three ingredients not six or seven like in shop-bought ones!
Fresh Mint (Best Varieties for Mint Latte)
I suggest always using Moroccan Mint, which is a very strong spearmint. It is known in Moroccan Mint Tea, and it has loads of benefits too.
Try out these mint recipes
White Caster Sugar
You can basically use different kinds of sugars, but they might affect the end results of the syrup. The best one is plain white caster sugar to get a clear color and perfect consistency for your homemade simple syrup.
Fresh Water
Always use fresh water when making your own mint syrup for better flavor and shelf life.
What You Need to Make a Mint Latte at Home
As the homemade mint syrup, mint latte itself also needs only three simple ingredients:
Homemade Mint Syrup for Lattes
Use your amazing natural mint syrup that you have made.
Espresso
For the best coffeehouse-style mint latte, freshly ground espresso beans make a difference. That said, I use pre-ground coffee with my espresso machine at home—and it still turns out beautifully.
Milk of your choice
Though many cafés do have a wide selection of milks nowadays, they do not have all what you are used to or a certain brand that you are comfortable with. At home, you can tweak your mint latte endlessly, but I have a few recommendations.
I have tested this recipe several times with semi-skimmed milk that we commonly use at home, and it makes a good mint latte. Not too heavy as the whole milk but not with the watery taste of skimmed milk.
Another delicious option is almond milk if you want to have plant-based milk and a slight nuttiness in your mint latte. That is my first choice when I want to tweak my mint latte away from the basic one!
You can find the exact measurements on the recipe card.
Tools for Making a Mint Latte at Home
- Glass bottle with a flip cork to store extra mint syrup
- Espresso machine with milk frother
- Sauce pan
- Strainer
- Spoon
How to Make a Mint Latte at Home (Step-by-Step)
Start the mint latte by simmering the mint simple syrup. If you have already mint syrup at home, jump directly to step two.
Step 1: Prepare the mint syrup
Measure water and mint leaves into the saucepan and bring it to a boil. Remove from the heat and let steep at least 10 minutes. If you want stronger flavors, you can steep even longer.
Strain the mint leaves off and reserve the liquid. Measure the volume of the mint tea you have steeped and pour it into the saucepan. Add the same amount of sugar, about 100ml, into the saucepan and bring it to a boil.
Let the sugar dissolve and bottle into a glass jar and store airtightly. You can make more mint simple syrup in one go to have it on hand for your lattes, hot or cold!
Step 2: Brew your espresso
Use your espresso machine to make one shot of espresso to your latte mug. Double, if you want stronger.
Step three: Froth the milk
Froth the milk with the milk frother. Notice that plant-based milks may froth differently and create a lighter foam than dairy milk.
Step 4: Assemble your mint latte
Measure 2-4 cl homemade mint syrup in the latte mug on top of espresso shot. Pour gently but efficiently the frothed milk and create a beautiful latte art on the top if you are feeling fancy.
Enjoy hot.
What to Serve with a Mint Latte (Fika Ideas)
Mint latte is perfect to enjoy with some cake or pastries at any fika moment:
- Spiced Kefir Bundt Cake
- Tosca – Caramelized Almond Cake
- Rye gingerbread
- Simple bite of dark chocolate
How to Customize Your Mint Latte
- Swap the mint syrup for homemade blueberry syrup to change the flavor.
- Add some vanilla bean or vanilla extract for extra indulgence.
- Try with different milk: whole milk for luxury results, almond milk for nuttier results.
- Add whipped cream with mint chocolate chips or shave on top.
How you enjoy your homemade latte
Let me know in the comments how you enjoy your homemade mint latte. I would love to know if you love it naturally as it is or if you enjoy tweaking it with a more indulgent version!
You can find the recipe card below!
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Mint Latte with Natural Mint Syrup (Café-Style)
With this mint latte recipe and natural mint syrup, you can have café-style lattes at home without sacrificing your natural lifestyle.
Ingredients
Ingredients for Natural Mint Syrup
- 100 ml water
- 100 ml fresh mint leaves, tightly packed
- 100 ml caster sugar
Ingredients for Natural Mint Latte
- 2 cl homemade mint syrup , that you just made
- 1 shot espresso , about 30cl
- 250-300 ml milk of your choice
Instructions
- Step 1: Prepare the mint syrup
Start the mint latte by simmering the mint simple syrup. If you have already mint syrup at home, jump directly to step two.
Measure water and mint leaves into the saucepan and bring it to a boil. Remove from the heat and let steep at least 10 minutes. If you want stronger flavors, you can steep even longer.
Strain the mint leaves off and reserve the liquid. Measure the volume of the mint tea you have steeped and pour it into the saucepan. Add the same amount of sugar, about 100ml, into the saucepan and bring it to a boil.
Let the sugar dissolve and bottle into a glass jar and store airtightly. You can make more mint simple syrup in one go to have it on hand for your lattes, hot or cold! - Step 2: Brew your espresso
Use your espresso machine to make one shot of espresso to your latte mug. Double, if you want stronger. - Step three: Froth the milk
Froth the milk with the milk frother. Notice that plant-based milks may froth differently and create a lighter foam than dairy milk. - Step 4: Assemble your mint latte
Measure 2-4 cl homemade mint syrup in the latte mug on the top of espresso shot. Pour gently but efficiently the frothed milk and create a beautiful latte art on the top if you are feeling fancy.
Enjoy hot.
Notes
- Notice that the nutritional calculations do not match for it is caluclating the entire amount of homemade mint syrup, though you use only 2 to 4 cl!
- Read in the post how you can adjust the recipe to your liking.
- For more information and options see the rundown of the ingredients for the mint latte upper in the post.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 2671Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 19mgSodium: 1537mgCarbohydrates: 644gFiber: 79gSugar: 490gProtein: 47g
These calculations are generated automatically by Nutritionix based on the ingredients shown in the recipe. The nutrition information is an estimation and may include errors. All nutritional information presented and written within this site (blueteatile.com) is intended for informational purposes only. The writer is not a certified nutritionist or registered dietitian and any nutritional information should be used as a general guideline only.
