Combine both milks in squeeze bottle. using a microplane, fresh grate the cinnamon into the cream. break the cinnamon stick in half and add to the bottle to further infuse the milk. chill in refrigerator with jelly. when ready to serve, simply top the jelly with a ½" of cream, or more if desired.
Notes
I prepare this in a squeeze bottle, but you can use any type of vessel you'd like.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/02/21/burundi-murabi-with-black-tea-jelly/