- In the bowl of a stand mixer fitted with the whisk attachment combine aquafaba and cream of tartar. Whip on medium speed for 5 minutes. With mixer running, add vanilla and beat 1 more minute. Add sugar 1 tablespoon at a time until fully incorporated. Continue to beat until very light and fluffy, 15-20 minutes total. Refrigerate.
- In a medium saucepan whisk to combine almond milk, rice milk, sugar, and cinnamon. Cook, stirring frequently, over medium heat until steaming and the sugar has dissolved. Take off heat and stir in vanilla.
- For each serving, pour 1 cup hot horchata into a mug. Add espresso or coffee and stir to combine. Top with a large dollop of whipped cream and sprinkle with cinnamon.
Note: This recipe makes more than 6 servings of aquafaba whipped cream. To reserve the leftovers, spoon dollops of the cream onto a parchment paper-lined sheet pan and freeze. When ready to use, simply place the frozen whipped cream onto drinks or desserts, no thawing required.