Puerto Rican Maizena

Instructions

1. 1Pour 3½ cups (840ml) of the milk into a medium saucepan. Add the cinnamon stick if using. Heat over medium heat until the milk is warm and steaming — do not let it boil.
2. 2In a small bowl, whisk the cornstarch with the remaining ½ cup (120ml) of cold milk until completely smooth with no lumps. This slurry is the key to a silky pudding.
3. 3Remove the cinnamon stick from the warm milk. Reduce heat to medium-low and slowly pour the cornstarch slurry into the warm milk, whisking constantly as you pour.
4. 4Add the sugar, vanilla extract, ground cinnamon, and salt. Continue whisking over medium-low heat for 5–7 minutes, until the mixture thickens to a smooth, creamy, pourable pudding consistency.
5. 5Taste and adjust sweetness. The maizena should coat the back of a spoon but still flow easily — it will thicken a little more as it cools.
6. 6Pour into bowls or mugs. Dust generously with ground cinnamon on top.
7. 7Serve warm as a comforting dessert or breakfast drink. It can also be refrigerated and served cold — it will set into a firmer, spoonable pudding.