|Italian style espresso coffee||6 Tablespoon|
|Water||3 Cup (48 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Ground cinnamon/Cocoa powder||1 Tablespoon|
Place the coffee in the filter of a drip coffee maker.
In a small heavy saucepan, bring the water to a boil over moderately high heat; pour the boiling water over the coffee and let it drip through about 5 minutes.
In the same saucepan, heat the milk, uncovered, over moderate heat until it is hot about 2 minutes but do not let it boil.
Transfer the milk to the container of an electric blender, add the vanilla extract, and whirl at high speed for 1 minute or until foamy.
When the coffee is ready, pour it into 4 serving cups and top with the hot milk mixture, dividing it evenly.
Sprinkle with the cinnamon and serve.