May we suggest whipping up a batch of chocolate tustacas for dipping in your drink?
¾ cups plus 2 Tbsp. unsweetened coconut milk1 tbsp. plus 2 tsp. ground cinnamonTo a large pitcher or bowl, add the rice, cocoa powder, cinnamon sticks, and 3 cups cool water. Stir well to incorporate, cover with plastic wrap, and refrigerate for at least 8 and up to 24 hours.
Remove and discard the cinnamon sticks, then transfer the rice mixture to a high-powered blender and blend until the rice is finely ground. Line a fine mesh strainer with cheesecloth and set it over a large bowl or pitcher. Strain the puréed rice mixture, pressing on the solids with the back of a spoon to extract as much liquid as possible, then discard the solids. To the rice liquid, add the coconut and oat milks, brown sugar, and ground cinnamon.
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