Add rice, cinnamon stick, and 4 cups of very warm water to a medium-sized bowl. Let soak at room temperature for 2 hours, then transfer to the refrigerator overnight until the rice softens and the cinnamon stick is soft enough to break into several smaller pieces.

Transfer the rice mixture to a high-powered blender and blend to combine.

Add 2 cups of cold water, almond milk, dates, 2 tablespoons honey, vanilla extract, and almonds. Blend until thoroughly combined and no large solids remain. Taste and add additional honey, if desired.

Strain contents of the blender with a fine-weave mesh strainer and 1-2 layers of cheesecloth. When finished, discard the remaining solids in the strainer and transfer the reserved liquid to a pitcher or other container.

Refrigerate until chilled, or serve immediately over ice with whole cinnamon sticks or a sprinkle of ground cinnamon, for garnish. Enjoy!