Vegan “Eggnog”

Rinse rice 3 times; drain in a small fine wire-mesh strainer. Bring rice, 3 cups water, and cinnamon stick to a boil in a small saucepan over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until rice is very tender and creamy, about 25 minutes. Remove from heat. Remove and discard cinnamon stick. Transfer rice mixture to a blender, and let cool 10 minutes.

Add almond milk, sugar, tahini, vanilla, salt, and cardamom to blender. Process until smooth, about 1 minute. Pour mixture into a large saucepan. Heat over medium, stirring constantly, until hot, about 6 minutes. Remove from heat. Pour into mugs, and garnish with nutmeg and cinnamon sticks.