Prepare one serving of espresso (1 oz) using an espresso machine or Nespresso
Pour 6 oz of milk (can use oat milk, almond milk, or other nut milk) in a small saucepan and heat until steaming
Add an ounce or two of the steamed milk to the espresso, stirring gently to combine
Add 2 to 3 teaspoons of cinnamon syrup (Torani has a yummy sugar-free cinammon vanilla syrup) to the espresso
Using a milk frother, froth the hot milk until it's thicker and creamier
Finish off the cup with the milk foam and sprinkle the top with cinnamon
Notes
A traditional cappuccino is made with one part each of espresso, steamed milk, and milk foam. This recipe (and many of today's cappuccinos use more milk), but adjust the ratio to your taste. If you're going more traditional with 1:1:1, you might want to cut back on the cinnamon syrup, or it could be overwhelming.If you don't have cinnamon syrup, you can make homemade cinnamon simple syrup by boiling equal parts of sugar and water, adding a few cinnamon sticks, and letting the mixture cool for a few hours. Add a drop or two of vanilla extract to the cooled syrup.