Whisk espresso coffee and spices together (except milk) in a small sauce pan over medium-high heat. Stir often. As soon as you see steam, immediately remove the sauce pan with coffee from the heat. It is important not to overheat the spices.
In another sauce pan, heat the milk, whisk slowly and watch to avoid scorching the milk. Once heated through, let it gently simmer for 1 minutes and remove from the heat.
Add hot milk to the coffee (pour through a strainer) and serve.