Ahh, arroz con leche—it’s so much more than rice pudding! It was a sign of love from our abuela when we’d get home from school or a special surprise dessert in our lunch boxes after a long week. We decided to jot down this dairy free recipe, so you can create special memories with your familia, too!
Ingredients
2 cans (13.5 oz) Coconut Milk, full fat
1 cup Water
½ cup Maple Syrup
1 tbsp Cinnamon
½ tbsp Vanilla Extract
½ tsp Salt
½ tsp Nutmeg
1 cup Long-grain Rice
Directions
In a medium saucepan, combine all ingredients and bring to a low simmer.
Cook on medium-low heat for 35-45 minutes or until rice is tender. Add extra water (½ cup as needed) if the liquid is too dense and rice begins to stick.
With the weather getting colder each day, we've bean craving something warm. So if you're anything like us and your tastebuds are still in holiday mode, we've got you covered!
So, you're hosting for the holidays, and checking your guest list twice when you realize Jack Frost RSVP'd "YES." It's fantastic news (his calendar is booked this time of year!) but suddenly you realize you need to come up with a drink that's as cool as he is—literally. "I've got it: Frozen Mexican Hot Chocolate!" you exclaim, "With buñuelos on top!" Well, isn't that just the icing on the shake.
Imagine: you're sitting on the couch with Mexican Hot Chocolate in hand, watching snow fall outside, and kicking your feet (clad in your favorite fuzzy socks, of course) up near the crackling fireplace. You take a sip of your creamy Mexican Hot Chocolate and ahhhh, yes..tastes like happy, happy holidays!
