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First make the horchata by adding rice and cinnamon stick to food processor and pulse until coarse.
Add 2 cups water and allow to sit for a minimum 3 hours to overnight.
Blend mixture until smooth again in a food processor or blender and strain through a cheesecloth. Discard solids and mix in dairy of choice and an additional sprinkle of ground cinnamon to taste. Keep refrigerated.
To make the creamer, simply combined a 1:1 ratio of horchata to sweetened condensed milk. I used one cup of horchata to one cup condensed milk - which makes a batch large enough for a dozen coffees. Stir well until fully incorporated, add additional sugar if you like your creamer super sweet and store in the fridge for up to 2 weeks.