In a blender, combine rice, almonds, and 1 cinnamon stick. Blend until rice is just broken up. Transfer rice mixture to bowl, soak in water overnight or at least 3 hours.
2. Step
Strain rice mixture and reserve water. In a blender, combine rice mixture and evaporated milk. Blend until smooth. Strain resulting liquid, discard remnants. Whisk in condensed milk and vanilla. Add almond milk and reserved rice water.
3. Step
Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
