Cinnamon Vodka Horchata

1. Add vodka, rum cream, horchata, and jalapeños to an ice-filled collins glass.
2. Dust with ground cinnamon across the top and place a cinnamon stick in drink to garnish. Serve.

For the Horchata

1. Add rice, almonds and cinnamon sticks to a blender, and blend about 60 seconds on high or until finely pulverized.
2. Pour in 2 c. of water with sugar, and vanilla. Blend an additional 30 seconds, then add remaining 1 c. water and milk.
3. Cover, and chill 8-12 hours.
4. Once chilled, strain mixture through a fine mesh sieve into a pitcher to serve. Store refrigerated in a sealed container for up to five days.