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Large golden crystals — crunchy coffee topping, crème brûlée
Individual raw sugar packets — coffee service, light crunch
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Electric frother — lattes, cappuccinos, matcha, hot chocolate foam
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Large golden crystals — crunchy coffee topping, crème brûlée
Individual raw sugar packets — coffee service, light crunch
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Electric frother — lattes, cappuccinos, matcha, hot chocolate foam
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heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes. whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes. line a sieve with cheesecloth and strain custard into a large bowl; discard solids. whisk heavy cream into custard. cover and refrigerate until chilled, 4 to 5 hours. stir rum and chocolate into chilled custard and pour into an ice cream maker. freeze according to manufacturer's directions.