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This vegan arroz con leche is creamy, delicious, and easy to make. It is topped with a sprinkle of freshly ground cinnamon and studded with raisins. I love it when it’s served cold on a hot day, but in the winter nothing beats a cup of warm arroz con leche. It’s one of those classic Mexican desserts that you make over and over again.

Milk and rice cooking in a large pot with a cinnamon stick.

Mexican Arroz con Leche

Mexican rice pudding is the perfect combination of milk, sugar, cinnamon, rice, and raisins. Depending on what region of Mexico you grew up in you might have added fresh fruit, orange or lime zest, and even rum.

Raisins added to the pot with the rice and milk.

Did you know that there are many versions of arroz con leche? There is Dominican, Costa Rican, Cuban, Puerto Rican, Guatemalan….and the list goes on and on. Most of them are similar but each country has its own variation that makes it unique. In Puerto Rico they use coconut milk, in Spain they add orange zest, in Cuba, they add condensed milk, and in Jamaica, they add allspice or nutmeg.

A wooden spoon full of vegan Mexican rice pudding suspended over a pot.

But it doesn’t matter what country you are from, arroz con leche evokes memories of the smell of cinnamon and a big pot of boiling milk on the stove, and the song, “ Arroz con leche, me quiero casar con un señorita…..”

How to Make Arroz con Leche Vegan

To make this arroz con leche without dairy I did a test between three different types of plant milk: soy milk, oat milk, and almond coconut milk. I used the same recipe for all of them and had some really picky taste-testers (my children) evaluate the results.

Two glass cups of vegan arroz con leche surrounded by cinnamon sticks and raisins.

The Test: Soy milk, Oat Milk or Almond Milk

The clear winner of the taste test was soy, then oat milk, and in the last place was almond-coconut milk. Soy milk resembled cow’s milk the most because of the high-fat content. The one that was made with oat milk was deliciously sweet, but it gave it a yellowish color and it wasn’t as creamy as the soy milk. The almond-coconut milk was creamy but did have a distinctive taste of coconut. My kids loved all of them, but they preferred the soy by far. I know a lot of people don’t do soy, so if you don’t, I recommend the oat milk instead.

A close up of vegan Mexican rice pudding with raisins with the spoon digging in.

The Recipe

  • You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best.
  • Oat milk also makes a yummy arroz con leche.
  • You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk.
  • I decided to use long-grain rice because it’s what is most accessible, but using short-grain rice will give a creamier result.
Vegan arroz con leche in a glass goblet with a golden spoon inserted into the cup.

Vegan Arroz con Leche

Vegan Arroz con Leche, a traditional Mexican classic made dairy-free with soy milk, cinnamon. and raisins.
3 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, dairyfree, raisins, rice pudding, vegan
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 8 people (Serving size 1/2 cup)
Calories: 311kcal
Author: Dora S.

Ingredients

  • 1 cup Long grain-rice
  • 1 Ceylon cinnamon stick 2 -inch
  • 3 cups Water
  • 4 cups Soy milk
  • ½ – 1 cup Sugar or your sweetener of choice
  • ½ cup of raisins optional

Instructions

  • In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
  • Add soy milk to the pot and simmer for 10 more minutes.
  • Add ½ – 1 cup of the sugar (depending on desired sweetness), and simmer for another 10 minutes or until the arroz con leche has reached the right consistency.
  • Remove from the heat, add raisins, and let the rice cool slightly. It will thicken as it cools.
  • Sprinkle with ground cinnamon before serving. Serve warm, or let cool in the refrigerator and serve cold.

Notes

You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best. Oat milk also makes a yummy arroz con leche. You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk. I decided to use long-grain rice because it’s what is most accessible, but using short grain rice will give a creamier result.

Nutrition

Serving: 0.5cups | Calories: 311kcal | Carbohydrates: 68g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 268mg | Fiber: 2g | Sugar: 40g | Vitamin A: 464IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

It has taken me some time to finally come up with an acceptable vegan version of Mexican hot chocolate. First we tested different types of Mexican chocolates until we found the best one.  Then we tested different types of plant milks, until finally we did it! This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

We tried 4 different types of plant milks for this recipe: coconut, almond, macadamia, and soy. I chose not to test rice and oat milk, because I thought they would be to thin and watery. The almond milk was our least favorite, which was a surprise, because I thought it was going to be the best one. The flavor was a little bit bitter, the texture thin, but it did foam up really well. Our next least favorite was the coconut milk. The coconut flavor completely overpowered everything, and the texture was almost too fatty. You could feel the fat coating your mouth, and not in a good way. The foam was average. One of our favorites was the macadamia nut milk. The flavor of the macadamia milk was very subtle, and the texture was creamy without being overpowering. The foam was average. Our favorite out of all of them was the soy milk. This was a complete surprise to me. The soy milk really let the chocolate shine through, the texture was just the right amount of creamy, and the foam was thick and bubbly.

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

(Just on a side note: The beautiful napkin you see in the picture is from Kari of the site Beautiful Ingredient., a vegan blog focused on bringing in more plant- based meals into your daily life. The napkins are handmade and vegan. You can also find coasters, pot holders, and dishcloths. You can find them on her site or on her shop on Food52.)

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

The family and I are still enjoying time at my parents’ house and we are having a blast. Christmas and New Years was great, I didn’t realize how much I really missed them, and how far away Hawaii really is. It’s time to get back to work though, and I’ve been busy trying to find the best spot to take pictures and start developing new recipes. I didn’t make any New Years resolutions this time, instead I chose a word to keep me motivated the whole year. My word is perseverance: steadfastness in doing something despite difficulty or delay in achieving success. No matter what this year brings, good or bad, we will persevere. With God’s help of course. How was your holiday?

The Recipe: The Perfect Vegan Mexican Hot Chocolate

To make this amazing vegan Mexican hot chocolate we used the TAZA chocolate Mexicano cinnamon tablets, soy milk, and a hand blender to get the foam just right. If you are a traditionalist you can use a molinillo or if you prefer convenience you can use a blender. Serve with these marranitos de piloncillo or these vegan conchas. 

This creamy, foamy, rich, and delicious vegan Mexican hot chocolate has a hint a cinnamon and just the right amount of sweetness.

The Perfect Vegan Mexican Hot Chocolate

0 from 0 votes
Print Pin Rate
Total Time: 15 minutes
Servings: 2 servings
Author: Dora S.

Ingredients

  • 1 pckg. (2.7 oz) Taza Chocolate Mexicano, cinnamon
  • 2 cups Soy milk

Instructions

  • In a medium sauce pot, heat the milk over medium heat until just about to simmer.
  • Chop chocolate, and add to pot. 
  • Whisk until the chocolate dissolves. Be careful not to overheat the milk.
  • Remove the pot from the heat and froth with a molinillo, hand blender, or blender. 
  • Serve while hot and frothy. 

Notes

You can find several flavors of Taza Chocolate Mexicano, use your favorite.