1. In a pitcher or large bowl, combine water, rice, and cinnamon stick. Cover and let soak at room temperature for at least 4 hours, or overnight for deeper flavor.

2. Pour soaked rice mixture, including all the soaking liquid, into a blender. Blend until smooth, about 1 minute. Strain through a fine mesh sieve or nut milk bag into a pitcher.

3. Stir in whole milk, sweetened condensed milk, vanilla extract, and ground cinnamon into the strained horchata base. Chill until cold.

4. Fill two tall glasses with ice. Divide the horchata between the glasses, then slowly pour chilled Don Francisco's Pumpkin Spice Coffee over the top. Gently stir before drinking, if desired.

5. Top with whipped cream and a dusting of ground cinnamon before serving.