Nieve de Leche Quemada

In a heavy-bottomed saucepan, melt the piloncillo over medium heat, stirring occasionally until it fully dissolves and turns into a deep amber caramel. Be careful not to burn it excessively, just a rich caramel.

Carefully pour 900g of the whole milk into the saucepan with the caramel. Add the Mexican cinnamon stick. The caramel will seize and harden; continue heating and stirring until the piloncillo caramel fully dissolves back into the whole milk.

Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the Mexican cinnamon stick to infuse its flavor into the whole milk. Remove from heat and let it cool slightly.