In a small bowl, whisk together a portion of the Whole Milk with the Cornstarch until completely smooth to form a slurry; set aside so there are no lumps.
Pour the remaining Whole Milk into a medium saucepan, add the Granulated Sugar and a small pinch of Salt, and add a piece of Cinnamon to infuse your milk (you can skip the piece if you prefer an even subtler spice).
Warm the milk mixture over medium-low heat, stirring occasionally, until the sugar has dissolved and the milk is hot but not vigorously boiling so it doesn’t scorch.
Remove the cinnamon piece if used, then slowly whisk in the cornstarch slurry; continue cooking over low heat, stirring constantly, until the mixture thickens to a creamy porridge consistency (this usually takes a few minutes).
Take the pan off the heat and stir in the Vanilla Extract for a fragrant finish; taste and adjust sweetness or salt if needed.
Spoon the mingau into bowls and sprinkle each serving with a pinch of Ground Cinnamon. Serve warm and enjoy.
