Place the water and cinnamon into a small sauce pan. Cover and bring to a boil over medium-high heat.

Once the water is boiling, remove from heat and stir in the chamomile. Cover with the lid and let steep, off the heat, for 10-30 minutes. The longer you steep it, the stronger the infusion will be but it will also bring out some of the bitter properties of chamomile. This isn’t a bad thing and, in fact, chamomile’s bitterness is part of the reason it helps support digestion. But if you’re not used to drinking bitter teas, start with just 10 minutes and see how you like it.

Once the tea is finished steeping, carefully strain out the herbs through a fine mesh strainer set over a large glass measuring cup or other heat-proof container. Use a spoon to press out as much of the liquid from the herbs.

Rinse out the saucepan and return it to the stove. Add the milk to the pan and heat over medium heat, stirring frequently, until steaming and just starting to form bubbles around the edges. Remove from heat and use a frother to froth the milk.

Divide the tea between two mugs. Add honey, to taste, and top with the frothed milk.