Ingredients:

  • 1 can (14 oz/397g) sweetened condensed milk
  • 1 cup (240ml) unsweetened rice milk
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/2 tsp (2g) ground cinnamon
  • 1 cinnamon stick
  • 1/2 tsp (2g) ground cinnamon
  • 6 whole blanched almonds

Instructions:

  1. In a medium mixing bowl, whisk together the sweetened condensed milk, rice milk, vanilla extract, salt, and 1 tsp of ground cinnamon until the mixture is completely smooth.
  2. Pour the cold heavy whipping cream and 1/2 tsp of cinnamon into a large chilled bowl. Beat on medium-high speed until stiff peaks form.
  3. Gently scoop one-third of the whipped cream into the condensed milk base and stir to lighten. Gently fold in the remaining whipped cream using a silicone spatula using a cut-and-fold motion to preserve aeration.
  4. Spoon the mixture evenly into six dessert glasses and smooth the tops. Refrigerate for at least 4 hours to set.
  5. Before serving, dust the top with a pinch of ground cinnamon and garnish with a cinnamon stick and one blanched almond per glass.