Add cinnamon sticks and 2 C water to a small sauce pan. Bring to a low boil on stove top. Let gently boil until liquid is reduced by half.
Add brown sugar and stirr until all of the sugar is dissolved. Continue to cook with the cinnamon sticks in the liquid until the liquid becomes thick and syrupy, stirring occasionally so that the sugar does not stick and burn
Remove from heat and remove the cinnamon sticks. Add maple syrup, vanilla and salt. Whisk well. Let cool 5-10 minutes. Whisk in half and half. Pour into a jar or creamer carafe. Serve immediatley or cover tightly and store in refrigerator for up to 10 days.