Lower the heat and add the mint leaves or mint extract.
Simmer on low heat for 2 minutes..
Remove from heat.
If you're using mint leaves, let them soak for about 10-15 minutes before straining them out of the mixture.
Make a double shot of espresso. You can use any coffee at any roast level you'd like, although we prefer medium to medium-dark roasts for this latte.
While the espresso is being made, heat the milk until it is around 160°F. If you have a steam wand, froth the milk until you have a thin layer of microfoam. Lattes typically have less microfoam than cappuccinos, but you can adjust to suit your taste.
Add 1-2 tablespoons of mint simple syrup to the double shot of espresso and stir.
Now pour the milk over the latte. You can stir again for a smooth, even texture or leave the drink marbled (although it will be mostly mixed regardless).