1 cup dark roast Willows Coffee
1 cup medium roast Willows Coffee
Combine the grounds with cold water, then let it steep overnight, or for around 15-24 hours.
During this time, the coffee slowly infuses into the water, creating a strong, concentrated brew.

1 cup cold brew
2 teaspoon brown or raw sugar
Fresh mint leaves 7-10 big leaves per serving, plus a cute little sprig to poke on top as a garnish if you’d like.
1/2 cup heavy cream (or milk, half/half, coconut, or almond milk)
1 cup ice cubes

In a shaker (not required), add the sugar and the whole mint leaves. Using a muddler or the back of a wooden spoon, muddle/smash the two together. This breaks down the mint a bit and releases the fragrance and flavor.

Do NOT tear up the leaves, you want them as in tack as possible, so they do not break up and float up through your straw when drinking.
Add the coffee cold brew, cream, and ice cubes.
Put the top of the shaker on tightly. Shake vigorously for about 15 seconds, until your coffee is now ice cold. Add additional fresh mint leaves for garnish and more ice if desired.
Enjoy!