Heat almond milk in a medium sauce pot, bring to a simmer.
While the milk comes to a simmer, grind the almonds in your blender until they resemble a powder. Set aside.
Dissolve the masa harina in 1/2 cup of water.
Add the masa harina to the almond milk, and mix well.
Simmer for 5 minutes, stirring to make sure it doesn’t stick to the bottom of the pot.
Add the ground almonds, cinnamon stick, and piloncillo to the saucepot. Simmer at very low heat for 6 - 8 minutes.
Serve hot. Sprinkle with some ground cinnamon. As it cools it will thicken, so add more almond milk if necessary.
I have used masa harina or maseca for this recipe. but if you have access to fresh masa I would recommend you use that instead. Also make sure the cinnamon stick is a true ceylon cinnamon (also known as Mexican cinnamon). You can use whatever sweetener you like, I used piloncillo, but brown sugar would also work well.