Cook the milk in a small saucepan over low heat, until bubbles start to form around the edges, but don't let it boil.
Remove any skin forming on the surface.
Divide the espresso between two cups, then add 1/3 cup hot milk to each on.
In a blender, beat the remaining milk until frothy, and spoon into the cups, dividing equally.
Garnish with sweetened cocoa powdered or cinnamon then serve.