Whisk together milk, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve. Allow to cool, and pour into a glass jar or bottle and store in the refrigerator.
Once your creamer is cooled, proceed with the Iced Shaken Part.
Fill a martini shaker about half full with cubes of ice. Pour 10-12 ounces (about the amount that your coffee cup holds) of coffee into the shaker over the ice. Add 2 tablespoons (more or less to taste) of Cinnamon Creamer to the shaker. Cover the shaker with both lids. Shake the dickens out of it. Shake until you feel the cold through the metal of the shaker and until it starts to make your hand cold.
Once can’t shake any more, remove the top lid and quickly pour into a tall glass. Be sure to let the foam come out and top your coffee. Garnish with a shake of cinnamon or a cinnamon stick if desired. Enjoy!
The coffee creamer makes more than you will need for one shaken coffee. Store the remainder in a jar in the fridge.