vegetarian
gluten freeWhisk the base
In a medium saucepan, pour in the whole milk, then add the cornstarch and whisk until completely smooth with no lumps left. Whisk in the granulated sugar, vanilla extract if using, and the salt, then drop in the cinnamon stick. Start with the milk cold so the cornstarch dissolves properly and your mingau stays silky instead of turning lumpy.
Cook until creamy
Set the saucepan over medium-low heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and starts to bubble gently, about 6 to 8 minutes. Keep scraping along the bottom and into the corners of the pan so nothing catches. When the mingau is thick enough to coat the spoon and falls back in a soft ribbon, lower the heat and cook for 1 more minute to remove any starchy taste, then take out the cinnamon stick.
Serve warm
Divide the mingau between 2 bowls and finish with a light dusting of ground cinnamon. Serve right away while it is hot, creamy, and smooth.
