Rice and almonds soak overnight with warm cinnamon sticks, then get blended until silky and strained into a milky, fragrant base that's naturally creamy without a drop of dairy in the ingredient list. A touch of sugar and vanilla rounds out the flavor, giving you that classic sweet, toasty-cinnamon sip everyone loves. Poured over ice with a light dusting of ground cinnamon, it's endlessly refreshing and just as good served alongside breakfast as it is with a spicy meal. Since the whole drink builds its body from rice, almonds, and water rather than milk or cream, it's a naturally solid choice for anyone keeping things lactose free. Make a big pitcher — it keeps well chilled and tastes even better the next day once the flavors have had time to meld.
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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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