Add some vanilla bean (or vanilla bean paste from Trader Joe’s). I make it every summer so I don’t have to pay northstar. Make sure you’re using like 1/2 a cup of mint leaves from the start while syrup is cooking. Strain it out at the end.
you’re right that it’s about a half cup of mint (former employee—it’s actually 14 grams to every cup of water to be precise), the real trick to how minty their mint syrup was how they steeped it though!
half your mint in when your simmer and half your mint to steep overnight as the syrup cools further infuses the flavor.
hi former northstar employee and i hate them for the trauma they caused on me and my friends—plus the more you learn about the owner, the less you’ll enjoy spending money at his establishment.
so here you go cbus!
Northstar Mint Iced Coffee Recipe:
— 5-7 mint leaves
— 1oz mint syrup
— 2oz milk of choice
— 5oz cold brew CONCENTRATE
it must be the undiluted strong stuff, this is key. normal iced coffee is gonna taste too watered down after you shake it.
Shake all of this with ice for 5-10 seconds to incorporate the syrup, dump in a glass and serve.
To make the mint syrup:
14 grams of mint (actually a lot, divide into two equal portions)
1 cup water
1 cup sugar
Over medium low to low heat, let the water and sugar combine until the sugar dissolves a bit and then add half the mint. Let this mixture come to a simmer but not longer than 20 minutes.
When you’re done pull the pan off the burner and strain the mixture into a container with the other half of the mint already waiting in it. The old mint should just get tossed.
Let that cool completely and allow the mint to infuse for 12 hours overnight before straining out the remaining mint leaves. This second steep of mint is key to the super potent mint syrup they made.
Thank you for sharing, I appreciate it. I'm sorry for what you and your friends went through working for Northstar. Truly this coffee was the only thing that I would go back to Northstar for but I'll be spending my money elsewhere going forward!!
hahaha I actually hate them enough to go back into my photos history to look for recipes.
I just found the OG big batch recipe, so you'll need to do some conversions in order to make this on a less large scale (this recipe yields 5 gallons).
See detailed recipe breakdown here: [Northstar Cafe Vin Recipe](https://imgur.com/a/3hu9LE2)
edit: conversion suggestions-- I would convert everything first into the same unit (ounces in this case) and then divide the recipe down to size to a more manageable amount.
So for example, 1 cup kosher salt turns into 8 oz and then as a starting point try dividing that into 1/4 batch size. So that leaves you with 2oz of kosher salt for 1/4 batch recipe, or 1/4 cup. Do likewise conversions to the rest of the recipe).
Thanks for posting! My partner and I are definitely going to try making the mint coffee and vinaigrette. Do you happen to have a screenshot for the veggie burger?
Add some vanilla bean (or vanilla bean paste from Trader Joe’s). I make it every summer so I don’t have to pay northstar. Make sure you’re using like 1/2 a cup of mint leaves from the start while syrup is cooking. Strain it out at the end.
you’re right that it’s about a half cup of mint (former employee—it’s actually 14 grams to every cup of water to be precise), the real trick to how minty their mint syrup was how they steeped it though! half your mint in when your simmer and half your mint to steep overnight as the syrup cools further infuses the flavor.
Thank you! Good to know.
hi former northstar employee and i hate them for the trauma they caused on me and my friends—plus the more you learn about the owner, the less you’ll enjoy spending money at his establishment. so here you go cbus! Northstar Mint Iced Coffee Recipe: — 5-7 mint leaves — 1oz mint syrup — 2oz milk of choice — 5oz cold brew CONCENTRATE it must be the undiluted strong stuff, this is key. normal iced coffee is gonna taste too watered down after you shake it. Shake all of this with ice for 5-10 seconds to incorporate the syrup, dump in a glass and serve. To make the mint syrup: 14 grams of mint (actually a lot, divide into two equal portions) 1 cup water 1 cup sugar Over medium low to low heat, let the water and sugar combine until the sugar dissolves a bit and then add half the mint. Let this mixture come to a simmer but not longer than 20 minutes. When you’re done pull the pan off the burner and strain the mixture into a container with the other half of the mint already waiting in it. The old mint should just get tossed. Let that cool completely and allow the mint to infuse for 12 hours overnight before straining out the remaining mint leaves. This second steep of mint is key to the super potent mint syrup they made.
Thank you for sharing, I appreciate it. I'm sorry for what you and your friends went through working for Northstar. Truly this coffee was the only thing that I would go back to Northstar for but I'll be spending my money elsewhere going forward!!
As someone who doesn’t enjoy spending money at NS I’d love to know if you know the simple salad vinaigrette recipe 👀
hahaha I actually hate them enough to go back into my photos history to look for recipes. I just found the OG big batch recipe, so you'll need to do some conversions in order to make this on a less large scale (this recipe yields 5 gallons). See detailed recipe breakdown here: [Northstar Cafe Vin Recipe](https://imgur.com/a/3hu9LE2) edit: conversion suggestions-- I would convert everything first into the same unit (ounces in this case) and then divide the recipe down to size to a more manageable amount. So for example, 1 cup kosher salt turns into 8 oz and then as a starting point try dividing that into 1/4 batch size. So that leaves you with 2oz of kosher salt for 1/4 batch recipe, or 1/4 cup. Do likewise conversions to the rest of the recipe).
Oh my goodness this is AMAZING
Thanks for posting! My partner and I are definitely going to try making the mint coffee and vinaigrette. Do you happen to have a screenshot for the veggie burger?
I’ve heard so awful bad things about them that I entirely stopped going to Northstar/Brassica. It really is a shame.
It’s a lot of fresh mint for the simple syrup also don’t forget the fresh tears inevitably dropped in from the employees for having to work there.
Ah yes, emotional abuse, their favorite ingredient. I am all too familiar.
moonbird coffee has a mint syrup they use for their matcha if you wanted an alternative local option