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Boil prepared powdered milk and dulce de leche in a large saucepan. Stir in cinnamon, media crema and cornstarch mixture. Continue cooking over low heat and stir constantly for 15 minutes. Remove from heat and cool.
Remove the cinnamon sticks and pour mixture into a large mold or individual small molds. Refrigerate overnight. Unmold and serve immediately. Decorate with a walnut half and mint leaves.