Checking the ingredient list, there's nothing dairy-based here at all — rice, almonds, cinnamon, water, sugar, and vanilla make up the entire base, so this one is naturally suited to a dairy free glass. The rice and almonds soak together overnight until soft and fragrant, then get blitzed into a milky, opaque liquid that's strained through cheesecloth until silky smooth. A touch of vanilla and sugar rounds out the flavor into something creamy and lightly sweet, with cinnamon adding that warm, toasty backbone. Poured over ice with a dusting of ground cinnamon on top, it's refreshing, subtly nutty, and endlessly sippable. This is a great pick for a dairy free menu, whether you're serving it alongside tacos or just keeping a pitcher chilled in the fridge for hot afternoons.
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Combine the rice, almonds, and cinnamon sticks in a large bowl. Pour in the 4 cups of soaking water, cover, and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is lightly cloudy and fragrant.
Discard the cinnamon sticks. Transfer the soaked rice and almonds along with all of the soaking liquid to a blender. Add the 2 cups of blending water. Blend on high speed for 2 minutes, until the mixture is as smooth as possible and the liquid looks opaque and milky.
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