Measure sugar, unsweetened cocoa, espresso powder and cinnamon into a small saucepan. Whisk in the water. Set the saucepan over medium heat. Bring to a boil and boil for 1 minute.
Remove from heat. Stir in vanilla extract.
To use immediately, measure 1 tablespoon syrup into coffee cup. Add hot milk and stir.
To store for later, put syrup in a sealed jar in the refrigerator. It will keep for up to 2 weeks.
Sue's Tips:
Use dairy or your favorite non-dairy milk to make your latte.
