Cinnamon-Steeped Skim Cappuccino with Maple

Steps

1. Measure out the cinnamon and set aside one quarter of it in a small dish for dusting the tops.
2. Pour the skim milk into a small pot, then whisk in the remaining three quarters of the cinnamon, the cardamom and the maple syrup.
3. Warm the milk mixture over medium-low heat, whisking often, until it steams and small bubbles form at the edge, about 4 minutes; do not let it boil.
4. Take the pot off the heat and let the spiced milk steep for 2 minutes while you brew the espresso.
5. Brew the espresso and divide it evenly between two warmed mugs.
6. Froth the spiced milk until it doubles in volume with thick foam, using a handheld frother or by whisking briskly in the tilted pot.
7. Pour half of the spiced milk into each mug, holding back the foam with a spoon, then spoon the foam on top so each cup is about one-third foam.
8. Dust each cappuccino with half of the reserved cinnamon and serve hot.