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.

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).