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© Meredith Corporation. All rights reserved. Used with permission.
In a large pitcher or bowl, combine boiling water, rice and stick cinnamon. Cover and let stand at room temperature for 6 to 24 hours. Remove stick cinnamon.
Working in batches, in a blender, combine rice mixture and sugar. Cover and blend on high speed until nearly smooth (mixture will still have bits of rice). Line a sieve with cheesecloth and strain mixture into a 4-quart slow cooker. Stir in almond milk (or rice milk or reduced-fat milk) and coffee powder. Cover and cook on Low for 4 hours, whisking once halfway through cooking.
Whisk well before serving. Serve in coffee cups or mugs. If desired, sprinkle each serving with ground cinnamon.