Cappuccino

Place milk in a small saucepan; cook over medium heat 2 minutes or until a thermometer registers between 140° and 160°, stirring constantly with a whisk. Remove from heat; whisk vigorously for 30 seconds or until foamy.

Divide milk (with froth) and brewed espresso equally between 2 mugs. Sprinkle with cinnamon or nutmeg, if desired.

Note: If you don't own an espresso machine, look for instant espresso granules (such as Café Bustelo) in large supermarkets or specialty coffee shops. We used 2 teaspoons instant espresso granules in 3/4 cup boiling water, but the espresso can be made stronger to suit your personal taste.