Rice, almonds, and warm cinnamon sticks steep together overnight, then get blended and strained into a silky, milky base that's naturally sweet and fragrant. A touch of vanilla rounds out the flavor before it chills down completely, and a final dusting of ground cinnamon adds that classic finishing touch. There's no cooking involved beyond blending and straining, so the texture ends up wonderfully smooth and refreshing over ice. This creamy, cinnamon-spiced drink is a great fit for a gluten free lineup, whether you're serving it alongside brunch or sipping it solo on a hot afternoon. Simple pantry staples and patience are really all this one asks of you.
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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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