If starting with whole raw almonds, bring a large pot of water to boil over medium heat. Blanch the almonds in the boiling water for 1 minute, then drain and run under cold water. Pop the almonds out of their skins and discard the skins.
Using a high-powered blender or food processor, pulverize the rice with cinnamon until fine.
Add the blanched almonds and rice powder to a heat-proof bowl, and pour 3 cups of boiling water over the top.
Cover and let soak for 8 hours or overnight.
Day 2:
Prepare the simple syrup by heating the sugar with ¼ cup of the cold water in a small saucepan over medium heat just until the sugar completely dissolves. Remove from heat and set aside.
Pour the soaking mixture into a blender, add the simple syrup, remaining 2 cups of cold water, matcha, vanilla, coconut cream, and salt and purée until completely smooth.
Over a large bowl, strain the mixture through a cheese cloth or nut bag or through a fine mesh sieve, pressing the liquid out of all of the pulp. Discard the pulp.
Serve the horchata chilled over ice. The horchata will keep for a few days in the refrigerator (give it a quick stir before serving after it's been sitting for awhile).
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.