1 cup Mengniu high calcium and low fat milk (new package) 1 teaspoon coffee 4 pieces of spicy juice
Put coffee powder in the milk and heat it (I just use the microwave) until it is boiling but not boiling.
Put in the mint and stir with a spoon.
Put the milk at room temperature to cool down, let the coffee and mint taste, and then drink. I prefer to drink the milk when it is still warm and hot, although it is summer, because there is an unexpected tacit understanding between the cool peppermint and the warm milk.