Step 1

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.

Step 2

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 and coffee powder.

Step 3

Cover and cook on low-heat setting for 4 hours, whisking once halfway through cooking.

Step 4

Whisk well before serving. Serve in coffee cups or mugs. If desired, sprinkle each serving with ground cinnamon. Makes 22 servings.