Horchata

Toast almonds and cinnamon sticks in 12-inch skillet over medium heat until fragrant and almonds are just beginning to turn golden, 5 to 8 minutes.

Transfer almond mixture to blender. Add water, rice, sugar, vanilla, lime zest, and salt and process until smooth, about 1 minute, scraping down sides of blender jar as needed. Open nut milk bag and place in medium bowl. Pour mixture into nut milk bag, leaving bag in bowl. Close bag and drape enclosure over edge of bowl. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 1 day.

Lift nut milk bag above bowl to strain remaining liquid through bag. When liquid no longer runs freely, firmly squeeze bag to extract as much liquid as possible; discard solids. (You should have 2⅓ cups horchata base.) Whisk milk into horchata base. (Horchata can be refrigerated for up to 3 days; stir to recombine before serving.)

Serve horchata over ice, sprinkled with ground cinnamon.