Horchata Mousse Parfait in 15 Minutes

Instructions:

1. Combine the crushed cookies, melted butter, and 1/4 tsp cinnamon in a bowl until the mixture resembles wet sand.
2. Spoon roughly 2 tbsp (30g) of the cookie mixture into the bottom of each of the 8 glasses.
3. Press down firmly with the back of a spoon to create a flat, compact layer.
4. In a chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
5. In a separate bowl, whisk together the sweetened condensed milk, rice milk, vanilla, 1 tbsp ground cinnamon, and salt until completely smooth.
6. Gently fold one-third of the whipped cream into the condensed milk mixture to lighten it.
7. Using a rubber spatula, fold in the remaining cream using a cut-and-fold motion until no white streaks remain.
8. Pipe or spoon the mousse evenly over the cookie bases in each glass.
9. Smooth the top and garnish with a cinnamon stick and a dusting of ground cinnamon.
10. Chill in the refrigerator for 4 hours before serving.