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Pull your espresso shots.
In a small saucepan over medium heat, combine the sugar, water, and 1 tablespoon of the vanilla extract.
Continue cooking until the mixture comes to a boil.
Once sugar has completely dissolved, remove from heat and add the additional tablespoon of vanilla extract.
Pour into a glass jar and refrigerate for up to 2 weeks.
Warm milk in a small saucepan.
Add 1 tbsp syrup and cinnamon (omit cinnamon if using syrup with it).
Froth and pour into a mug.
Add espresso, top with whipped cream if desired, and enjoy!