Preparation
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 or cup. Heat over a medium flame or in microwave just until the 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 container with the sugar. Cover with a vented lid. Blend until frothy, about 30 seconds. Switch the blender on and off quickly to avoid splashing overflows, and then continue blending.
Pour coffee-mint mixture through a clean strainer into a pitcher or large measuring cup; 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. Sprinkle four or five Red Hots over foamed milk and garnish with two or three mint leaves. Serves three.