Grind the rice in a blender until fine. Pour into a mason jar or other airtight container. Add the almonds, cinnamon stick, and hot water and stir everything together with a spoon. Leave at room temperature overnight.
The next morning, pour everything into a blender. Add the cold milk and sweetened condensed milk. Blend on high speed until smooth.
Strain the mixture through a fine mesh strainer and into a jar.
To make a horchata latte, pour horchata into freshly brewed espresso or iced coffee to taste.
Combine all the ingredients in a food processor and pulse until the graham cracker crumbs are fine and everything is combined. Pat the mixture firmly down into a 7-inch springform pan, pressing down with your hand or the bottom of a measuring cup. Set aside.
Preheat the oven to 300 degrees Fahrenheit.
Us an electric mixer to mix the mascarpone cheese and horchata together in a medium bowl until smooth.
In a small glass bowl, melt the chocolate in the microwave in 15 to 20-second intervals, stirring in-between each until the chocolate is completely smooth.
Add the chocolate to the cheese mixture and mix until smooth.
Mix the eggs in one at a time until they are just incorporated.
Toss in the salt and mix.
Pour into the prepared spring-form pan and bake for 50 to 55 minutes.
Let the cheesecake cool to room temperature before unclasping the springform pan. Store covered in the refrigerator.
Combine the espresso, horchata, and sweetened condensed milk in a small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring often and scraping the bottom and sides of the pan with a spatula to prevent burning.
Add the espresso powder and pinch of salt and cook for 5 more minutes. Pour the glaze into a small bowl and let it cool down so that it's no longer hot or overly warm but can still be poured and easily spread across the cheesecake.
Serve with an iced horchata latte if desired.