Soak the corn husks in warm water. Meanwhile, beat the butter until creamy, then add the Maseca, baking soda, baking powder, and cinnamon, and mix well.

Next, add the sweetened condensed milk and regular milk, and start kneading. Gradually add warm water and the drink mix, kneading well for about 15 minutes. Taste for sweetness; if needed, add more sweetened condensed milk or sugar. The texture should be slightly runny but not too much.

Drain the husks, use the smooth side of the husk, add a bit of the mixture, making sure it's not too close to the edge, and fold. Do this with all of them while bringing 5 cups of water to a boil.

Set up your pot or steamer with its rack and stand the tamales upright. Add the boiling water to the center, making sure it doesn't touch the tamales. Be very careful as it's hot.

Cover with the leftover husks and aluminum foil, place the lid on, and leave for 1 hour and 10 minutes. After 30 or 40 minutes, if you hear the water running low, add another 3 or 4 cups of hot water. In total, leave the tamales for 1 hour and 10 minutes, then turn off the heat, let them rest for 5 minutes, and serve. You'll know they're ready when they easily separate from the husk and taste cooked.