Preparation

1. Prepare the Cinnamon Toast Milk. Put all of the Cinnamon Toast Milk ingredients into a large liquid measuring cup or a small bowl. Steep 45 minutes. Strain through a fine-mesh strainer, pressing on the cereal to extract as much liquid as possible but being careful not to force the cereal through the strainer. Reserve in the refrigerator, up to 3 days, until ready to use.
2. Prepare the latte. Put the espresso capsule into the unit. Put the milk into a heatproof mug. Hold the mug in one hand and place under the steam wand so the bottom of the wand is just below the surface of the milk at an angle. Select the Steam function and press the START/STOP knob to start steaming. While holding the mug at an angle, allow the steam to move the milk around. Once the milk begins to increase in volume, lift the mug up higher so the steam wand immerses deeper into the milk (this will prevent large bubbles from forming and will make a nice fine milk foam). When the foam has almost reached the top of the mug and you can feel that the milk in the mug is quite hot, press the START/STOP knob to stop steaming. Tap the mug a few times to remove any larger bubbles.
3. Put a separate mug underneath the brew head and select Single Espresso.
4. Once the espresso has finished brewing, slowly pour the steamed milk into the mug with the espresso and top with a bit of foam. Sprinkle the fresh cinnamon over the top and serve immediately.