1In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
2Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
3For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.