Intxaursaltsa

Preparation:

Heat to boil half of the milk with the cinnamon stick, then leave it to infuse for 5 minutes. Strain the milk to get rid of the stick. Crack the walnuts to get its meat. Grind half of the nuts together with the sugar using a mortar or a mincer. The smaller the nuts, the finer the intxaursaltsa will be. Poor the milk into a saucepan and add the mix of walnuts and sugar. When it comes to a boil, stir constantly with a whisk for 10 minutes while it bubbles gently. Leave it to cook on a slow heat for 80 minutes, stirring from time to time. As the liquid evaporates, keep adding the rest of the milk until it turns into a thick and golden cream. Remove it from the heat and leave it to cool down. Before serving, decorate it with the rest of ground walnuts and a mint leaf. It can be eaten cold, warm or hot, according to your taste.