In a small saucepan, bring milk just to a simmer and remove from heat. Stir in saffron and cardamon and set aside. Let sit at least 20 minutes or store in the fridge. In another saucepan, combine brown sugar, water, and cinnamon. Bring to a simmer and stir. Once sugar is dissolved remove from heat and set aside, use immediately or store in fridge.

In a mug, add 2 tbsp of syrup and brew an espresso shot atop.

Warm the milk just until it steams. Don’t boil. Remove from heat and froth. Divide over fresh espresso shots and top with a couple strands of saffron for the aroma.