How to Make
Combine water, sugar, mint, and vanilla in a small saucepan over medium heat.
Stir continuously until sugar dissolves and the syrup comes to a boil.
Continue stirring for another two minutes, then remove from heat. You can either strain out the leaves or leave them to continue infusing the syrup.
Let cool completely (refrigerate), then pour about 2 tablespoons per 8 ounces of (double-brewed) iced coffee (to taste).
Garnish with an extra sprig!