2 & 1⁄2 cups whole milk
6 full mint stalks
2 tablespoons granulated sugar
2 ounces Roe & Co. Irish Whiskey, divided (1 ounce per serving)
4 shots espresso, divided
1⁄2 cup whipped cream
Mint sprigs, for garnish
1. Combine milk, mint stalks, and granulated sugar in a small pot. Bring to a simmer over medium heat. Once the milk bubbles and simmers, turn off heat. Let milk infuse for 20 minutes. Strain mint leaves out. (Infused milk can be made a day ahead of time.)
2. When ready to make the lattes, gently reheat milk. Pour milk into a blender. Remove tamper cap to allow steam to escape and loosely cover hole with a kitchen towel. Blend milk on medium-low speed to foam.
3. Pour 1 ounce Roe & Co. Irish Whiskey into each mug. Add 2 shots of espresso to each. Pour in foamed milk. Add a scoop of whipped cream and a mint sprig to each for garnish.