In a small, heavy saucepan on low heat roast the cinnamon by continuously shaking the pan over the heat. About 2 minutes.
Add the milk, vanilla, sugar, and salt. Heat just until the edges start to bubble. Do not over-heat.
Add the coffee and use your frother to create your froth.
Pour the coffee into glasses and split the froth among them. Top with a sprinkle of cinnamon.