Cinnamon Roll Latte

For the cinnamon roll syrup:
Stir together all ingredients, except for vanilla, in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Remove from heat. Let it cool for 30 minutes before removing cinnamon stick. Store, covered, in the fridge. Makes enough for 6-8 lattes.

For the cream cheese “frosting”:
In a medium sized bowl using an electric mixer, beat cream cheese and icing sugar until smooth. Slowly beat in vanilla and cream, stopping to scrape down the side of the bowl as needed. Continue beating until stiff peaks form when beater is lifted. Cover and refrigerate until using (it should stay stable 1-2 days in the fridge). Makes enough for 6-8 lattes.

To prepare your cinnamon roll latte:
Stir together syrup and espresso in your favorite mug. Top with steamed milk and cream cheese “frosting”. Stir. Top with a sprinkling of cinnamon if desired. Serves 1.

Note: To steam the milk, place it in a small saucepan and whisk over medium heat until steaming.