In an airtight container, combine 1 cup of white rice, 1/4 cup of chopped almonds, and 2 broken cinnamon sticks. Pour in 2 cups of water and seal. Soak overnight.

Transfer the soaked ingredients and any remaining water into a high-speed blender. Add 1/2 cup of ube halaya. Blend on high for 2-3 minutes until smooth.

Strain the blended mixture using a fine mesh strainer or cheesecloth into a bowl or pitcher to separate the liquid from the solids.

In the bowl, whisk together 1/2 cup evaporated milk (or coconut condensed milk) and 1 cup of your milk of choice, along with 1 teaspoon of ube extract.

Serve over ice in tall glasses, garnishing with a sprinkle of ground cinnamon and a cinnamon stick.