Robert's Chocolate Coffee Truffles

1 can (14 oz) Eagle Brand sweetened condensed milk
3/4 cup (1 1/2 sticks) butter (do not use margarine)
3/4 cup Hershey's Cocoa
1 tablespoon vanilla extract
2-3 tablespoons ground coffee
Cocoa & cinnamon mixture

Melt butter in saucepan over medium-low heat. Add cocoa, stir until smooth. Add milk and stir while heating until smooth and shiny, about 5 minutes. Remove from heat and stir in coffee and vanilla. Refrigerate 4 hours or until firm. Shape into thumb size balls, rolling between palms. Keep hands cold in ice water. Roll balls in cocoa-cinnamon mixture, place in small paper cups, and refrigerate 2 hours, until firm. Yummy (plagiarized and adapted from Hershey's Chocolate Lover's Cookbook)