In a medium-size saucepan combine milks with cinnamon. Bring to a boil stirring constantly with a wooden spoon until creamy and thick. Let stand for 10 minutes.
Beat egg yolks, add vanilla and gradually incorporate to milk preparation, mixing well.
Pour into a serving bowl or individual cups.
In a medium-size saucepan combine sugar and port wine. Bring to a boil and continue until syrup reaches the soft ball stage (230° F on a candy thermometer).
Beat egg whites until stiff. Start pouring the hot syrup into the whites and continue beating until meringue is cool and thick.
Top the cups with meringue and sprinkle with cinnamon.