Pour 2 cups of water and the raw almonds into a blender and blend on high for about 90 seconds until the mixture is milky and the almonds are finely pulverized.

Strain the almond mixture through a fine mesh strainer lined with cheesecloth or into a nut milk bag into a bowl, letting it drip; gently press for a slightly thicker texture if desired.

Hull and quarter the strawberries, cutting larger berries into smaller pieces for even blending.

Add the prepared strawberries, remaining 1 cup of water, sugar, vanilla extract, ground cinnamon, and salt to the clean blender and blend on high for 60 to 90 seconds until smooth.

Pour the strawberry mixture into the bowl with the strained almond milk and stir thoroughly to combine into a uniform pink beverage.

Taste the horchata and adjust sweetness with additional sugar or warmth with more cinnamon as needed.

Pour the combined horchata into a pitcher and refrigerate for at least 30 minutes to chill and let flavors meld.

Serve over ice in tall glasses and garnish with a light dusting of cinnamon and a fresh strawberry slice.