Make the brown sugar syrup by combining the brown sugar and water in a saucepan. Whisk and cook over low heat until the sugar is dissolved, 2-3 minutes. Set aside to lightly cool.
Brew the espresso shot (I love a double one!) Pour the shot into a cocktail shaker (or jar with tight fitting lid) filled with ice. Add in your desired amount of brown sugar syrup (I like to use 2 Tbsp) and cinnamon. Cover the shaker and shake very well.
Pour the contents of the shaker, including the ice, into a glass and top with milk.
Lightly stir and enjoy!
