Step 2

Make the horchata: Heat a small skillet on medium heat and add the coconut flakes and almond flour. Cook for 2 to 3 minutes, until lightly toasted. Transfer the toasted coconut flakes and almond flour to a blender and add the cinnamon sticks, light brown sugar, rice milk, almond milk and coconut water. Blend on high speed for 30 to 40 seconds, until well incorporated. Strain through a fine mesh sieve over a large bowl and refrigerate.

Step 3

Make the cinnamon bark syrup: In a small pot, bring the water to a simmer over medium-high heat. Stir in the sugar until dissolved. Add in the cinnamon sticks and bring to a boil, then turn off the heat. Cool the syrup for 3 hours. Strain through a fine mesh sieve over a medium bowl.

Step 4

Fill a rocks glass with ice. Combine the tequila, Del Maguey Crema de Mezcal, 2 ounces of horchata, ¼ ounce cinnamon bark syrup and angostura bitters in a cocktail shaker. Shake vigorously and strain into the rocks glass. Garnish with the cinnamon stick and serve immediately.