Directions

1. In a small saucepan over low heat, cook the milk just until tiny bubbles begin to form around the edges of the saucepan, 10 to 15 minutes; do not let the milk come to a boil. If a skin forms on the surface of the milk, remove it with a spoon and discard.
2. Divide the espresso between two 8-ounce cups. Add 1/3 cup of the hot milk to each cup.
3. Using an electric mixer or wire whisk, beat the remaining hot milk until it is frothy. Spoon the milk froth into the coffee cups, dividing it equally. If desired, sprinkle a little cinnamon or sweetened cocoa powder over the foam before serving.

Variations:
Chocolate Mint Latte: Prepare as directed above, adding a finely chopped 1/2-ounce chocolate-covered peppermint patty to each cup along with the espresso.

Caffe Latte è l’Orange: Prepare as directed above, adding 1 tablespoon Grand Marnier or other orange-flavored liqueur to each cup along with the espresso.