Wash mint. Remove about a dozen leaves and reserve for garnish. Combine 2
cups of milk, coffee, washed mint stalks and leaves and cinnamon sticks or
powdered cinnamon in a small saucepan or microwave bowl. Heat over a
medium flame or in microwave just until liquid starts to steam and a few bubbles
appear; don't let it boil. Set aside and let steep for at least fifteen minutes and as
long as an hour.
For foamed milk, place 1 cup of hot milk in a blender with the sugar. Blend until
frothy, about 30 seconds.
Pour coffee-mint mixture through a clean strainer into a pitcher; if it has cooled,
reheat without letting it come to a boil. Stir in the optional mint syrup or creme de
menthe. Divide coffee among three serving cups and spread foamed milk over
each one. Garnish with red-hots or mint leaves.