Rinse the rice under cold water until the water runs clear to remove excess starch.

In a large bowl, combine the rinsed rice, almonds, and the cinnamon stick. Pour in 2 cups of water, cover the bowl, and let it soak for at least 4 hours, or preferably overnight.

After soaking, drain the mixture and discard the soaking water. In a blender, add the soaked rice and almonds along with 2 cups of fresh water. Blend on high speed until the mixture is smooth and creamy, about 1-2 minutes.

Strain the blended mixture through a fine mesh sieve or cheesecloth into a pitcher, discarding the solids.

To the strained liquid, add the milk, sugar, vanilla extract, and a pinch of salt. Stir well until the sugar is fully dissolved.

Chill the horchata in the refrigerator for at least 1 hour before serving.

Serve the chilled horchata over ice, and sprinkle a little ground cinnamon on top for garnish.

Enjoy your refreshing homemade horchata!