Blend in the egg yorks in 1/2 cup of milk, mix well and set aside.
In a saucepan over medium-high heat combine the rest of the milk, water, sugar, salt, butter, lemon peel and cinnamon stick and gently stir with a spatula until boiling.
Reduce heat and let it simmer for about 5 minutes for the flavours to blend in.
Discard the cinnamon stick and lemon peal and bring again to a boil.
Add the vermicelli noodles and gently stir for about 10 minutes or until cooked and creamy. Please note that the mixture must be a bit thick, so you can overcook the pasta.
Remove from heat, stir in the egg yorks mixture and combine well.
Pour the mixture into a serving dish on low bowl and dust with cinnamon.
Serve cold. If necessary place the aletria in the fridge to firm up.