1- Place the milk, heavy cream, Date Crown Cardamom Date Syrup, cornstarch, and cinnamon in a pot over medium heat. Cook for 5 minutes while occasionally stirring, until the mixture starts to thicken.
2- Pour the mahalabia in the silicone molds and set aside to cool for 30 minutes at room temperature.
3- Cover the mold with plastic wrap and refrigerate for 4 hours. Unmold the mahalabia, then serve with a drizzle of date syrup and chopped almonds.
