How to make
The milk is placed on the stove over a moderate heat with the sugar and a torn sprig of mint.
When it simmers, shortly before it boils, it is pulled away from the heat and left to infuse for 10-15 minutes, by covering the vessel with a lid.
The mint sprigs are removed or the liquid is strained and placed back onto the heat. When it boils, add the two spoons of coffee at once (if you like it stronger, you can add a little more).
Here you have to keep and eye and hold the cookware at all times time. When it starts boiling, remove it from hob and repeat this twice.
A cap of mint liqueur is poured at the bottom of two coffee cups. The aromatic hot coffee is poured on top. It is decorated with whipped cream and mint leaves.
On summer days, it is a very good option to consume mint coffee chilled. It's very invigorating and fresh!
