New York City weather, especially the Dyckman area in Inwood, is getting cold that all I want to do is wrap myself in my Virgin de Guadalupe blanket, or the random tiger one my mom keeps hoarded away for special occasions, and watch tv shows all day.
Las Rosas de Guadalupe which, somehow, manages to always make the point that had you just obeyed your parents you wouldn't have done drugs, died, or, worst, been assaulted. The writers for this drama series really need a Mexican Emmy or Oscar nomination.
So back to the Atole.
(most Mexicans call it Atole outside of the U.S instead of Arroz con Leche)
What's the best way to make it?
Pair it with a concha 😘☺️
(Los Ingredientes para Atole)
1 1⁄2 cups uncooked white rice
2 cups of water
1 large cinnamon sticks (or 2 smaller ones)
4 cups milk (whole or 2%) warmed
1⁄2 teaspoon vanilla (or more, to taste)
3⁄4 cup sugar (don't use Splenda)
Directions (las instrucciones)😏😁
In a large pot, combine water, rice and cinnamon sticks and bring to a boil. Reduce heat to simmer, cover pot and heat for 10 minutes or until water is absorbed.
Add the warmed milk, cover and continue to cook over low heat for another 15-20 minutes stirring it after 8-10 minutes have passed.
How do you confirm you're doing it right?
(The mixture will thicken as the rice absorbs the milk).
Add the sugar and vanilla and continue to simmer for 3-5 minutes to dissolve sugar completely (the rice and milk will thicken even more as it cools down).
You're Done? Not yet! 😭😩
Leave the atole (arroz con leche) in the pot for everyone to bask in the amiable, savoring smell that it will pull all of them to the dinning room (or Sala).
Serve this drink in your favorite coffee mug or in a soup plate, or honestly just go for whatever feels comfortable for you.
Don't have the time to make all of this yourself? Don't fret!
At Taqueria Los Jarritos we make this drink daily for our customers.
Call us to place an order at our Dyckman location.
Stay warm with our Mexican atole (arroz con leche) drink.