Milk and mint is a fresh and fragrant drink, ideal for the summer season. To be enjoyed as a snack with a few ice cubes, to give you energy and refresh yourself during a sultry afternoon, it is also excellent for breakfast together with a hot, freshly baked brioche or a slice of pie.

With a delicate and pleasantly aromatic taste, it can be prepared following two different methods, both very simple to replicate at home. The first method involves the use of fresh mint leaves which, well washed and dried, are infused in boiling milk for about 20 minutes; in the second, even faster way, the mint syrup is added directly to the milk.

It is left to cool in the refrigerator and a thirst-quenching and delicious drink is ready, perfect to sip even as an after-dinner treat. For an optimal result, it is important that the mint is very fresh and the leaves intact and of a beautiful bright green color.

Milk and mint can be prepared both with cow's milk and with a vegetable drink: we recommend rice, almonds or oats, which can also be made in a homemade version for an even more genuine drink. If you like, you can sweeten the milk and mint with sugar, honey, or agave syrup for a stronger flavor.

Find out how to prepare milk and mint by following our recipe step by step.

How to prepare milk and mint

Preparation of the classic version

For the classic method: wash the mint leaves thoroughly and dry them with a clean kitchen towel.

Pour the milk into a saucepan.

Put the saucepan on the fire and heat up; once it reaches the boiling poiny, turn it off and add the mint leaves.

Leave the mint to infuse in the milk for 20 minutes.

After the standing time, filter the milk with a fine mesh strainer and transfer it to the refrigerator to cool.

How to make milk and mint syrup

For the syrup method: Pour the milk into a glass or pitcher.

Add the mint syrup.

Stir with a spoon to homogenize the liquid.

Transfer the milk to the refrigerator to chill.

Pour milk and mint into glasses and enjoy.

Storage

Milk and mint can be kept in the refrigerator, inside a glass bottle with an airtight cap, for a maximum of 3-4 days.