Preheat the oven to 300ºF. Arrange the pecans and cinnamon on a sheet-pan lined with parchment paper. And, toast in the oven for 15 minutes or until fragrant. Do not let them burn. Remove from the oven and allow them to cool down. Then, medium chop 1 cup of the pecans and set aside. 

Place a large pot over medium heat. Pour in the water, add the canela (cinnamon) and let it reach a gentle simmer. 

Meanwhile, transfer the remainder of pecans into a blender together with both kinds of milk, sugar, vanilla, corn starch, and salt.

Once the water is simmering, pour in the blended milk mixture and using a spatula stir continuously. Let it reach a gentle simmer and keep it there the entire time. Continue stirring to prevent the milk from burning at the bottom of the pot. Allow it to thicken as the cornstarch flavor cooks off, about 10-15 minutes. Stir in the chopped pecans and turn off the heat. Serve in your favorite mug and enjoy.

If you loved this recipe be sure to try our champurrado recipe.