2 cups whole milk
1-cup espresso or strong brewed coffee
1-teaspoon maple syrup or vanilla extract
½ cup sugar
½ cup water
2 teaspoons ground cinnamon
1 cinnamon stick
Whipped Cream Leaves: Whip 1 cup chilled heavy whipped cream with 4 tablespoons confectioners sugar to still peaks. Reserve half of whipped cream for latte. In disposable piping bag fitted with large leaf tip # 366 fill bag with remaining whipped cream and pipe leaf shapes on parchment lined baking sheet. Place baking sheet in freezer until frozen. Sprinkle with ground cinnamon if desired.