Lightly toast 1 cup almond flour and 1 cup shredded, unsweetened coconut in a dry, heavy skillet
In a bowl, combine 2 cups rice milk, 1 cup almond milk, 1 cup coconut water, 1/4 cup light brown sugar, 2 tablespoons of cinnamon syrup and the toasted almond flour and shredded coconut and stir well
Transfer to a blender (in batches if necessary) and blend on high for about 45 seconds
Strain through a fine-mesh sieve, pressing the solids to extract as much liquid as possible