Mexican Horchata

In a fine-mesh strainer, run cold water over rice until water runs mostly clear, about 15 seconds. Transfer rice to a blender. Add almonds (if using), cinnamon sticks, and 3 cups filtered water and blend until rice is broken down but not totally pulverized, about 30 seconds. Transfer to a container with a lid and refrigerate overnight.

Return rice mixture to blender and blend until rice and almonds are pulverized, about 60 seconds.

In a large bowl, lay cheesecloth in a single layer (do not use 2 layers of cheesecloth). Pour rice milk through fine-mesh strainer into cheesecloth, pressing on pulp with a rubber spatula to release as much liquid as possible. Discard rice and pulp. Gather corners of cloth and work milk through the fibers, massaging to move around ground rice. (If you don't mind a bit of sediment in your drink, this can be done without cheesecloth by pouring mixture directly into strainer.)

Add evaporated milk, whole milk, ground cinnamon, vanilla, salt, and 4 cups filtered water and whisk until combined. Taste and add condensed milk 1 tsp. at a time, whisking after each addition, until sweetened to your liking.

Spoon or pour horchata into ice-filled glasses. Garnish with cinnamon sticks and ground cinnamon.