Makes 1 cup, double or triple or quadruple as needed
Step 1: Ingredients
¼ cup coffee grounds (adjust according to the intensity level of your coffee - I prefer a milder, smoother roast, hence more grounds)
1 handful of mint (about 8 to 10 leaves)
1 tablespoon raw sugar (turbinado sugar)
1 tablespoon heavy cream (more or less as desired)
cup of ice
sprig of mint for garnish
Step 2: Method
While coffee is brewing, take handful of mint and raw sugar and using the back of a spoon or a muddler (from your cocktail set) muddle the mint with the sugar so that the mint is bruised and the oils are released. You will smell the mint more intensely.
Once coffee is brewed and hot, pour over mint and sugar mixture. Stir and mix well so that the sugar is dissolved. Pour coffee over ice and add heavy cream. Stir. Garnish with mint sprig.
Drink. Repeat as necessary.