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Drain the pecans and cashews, and lightly rinse them. Transfer the nuts to an upright blender along with the water. Blend this mixture on high for a full minute.
Set up a large bowl or measuring cup on the counter or on one side of your sink. Place a fine mesh strainer over your bowl. Pour the blended milk through the strainer into your bowl. Carefully return the strained milk to the blender pitcher. To the milk, add the maple syrup (or dates), sea salt, and cinnamon. Blend the milk on high for 30 seconds to combine.
Store the cinnamon milk in clean glass jars in the refrigerator for up to one week.