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Place all the ingredients in a saucepan. Heat over medium heat, whisking frequently to dissolve the dulce de leche in the milk.
Once the dulce de leche is completely melted, continue to stir until the mix comes to a simmer. Do not let it boil.
Remove from the heat, cover and let the cinnamon infuse the creamer, and cool down to room temperature. Make sure to whisk frequently to prevent a skin from forming on the surface.
Taste and add more half and half if you'd like the creamer to be less sweet.
Strain the creamer (to remove cinnamon sticks) and refrigerate in a bottle.
Serve with hot coffee, cold brew or ice coffee, or black tea.