- 2 32-ounce containers unflavored rice milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons dark rum
- Cinnamon sticks
- In a saucepan, over low heat, warm the rice milk and sugar, stirring often, until the sugar dissolves.
- Remove from heat. Stir in the ground cinnamon and rum; let cool.
- Cover and refrigerate for at least 2 hours and up to 24 hours.
- Pour into flutes. Garnish with a cinnamon stick.