Atole de nuez recipe
This atole de nuez recipe is a traditional Mexican beverage that gets its body and silkiness from cornstarch. Adding the toasted nuts elevate the flavor, making it a unique, and comforting beverage. It combines the sweetness of the milk and sugar, beautifully balanced by the delicate flavors of the pecans. Having a sip of this atole de nuez recipe is such a soothing warm experience, and one to cherish. Enjoy it with some delicious tamales or any Mexican dish of your choice.
Recipe Video Tutorial
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Atole de nuez recipe
Ingredients
- 2 cups pecan halves
- 1 canela, (cinnamon stick)
- 3 cups water
- 12 oz evaporated milk
- 4 1/2 cups whole milk
- To taste brown sugar, (1/2 cup)
- 1 tsp vanilla extract
- 6 tbsp corn starch, (see notes)
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 300ºF. Arrange the pecans and cinnamon on a sheet-pan lined with parchment paper. And, toast in the oven for 15 minutes or until fragrant. Do not let them burn. Remove from the oven and allow them to cool down. Then, medium chop 1 cup of the pecans and set aside.
- Place a large pot over medium heat. Pour in the water, add the canela (cinnamon) and let it reach a gentle simmer.
- Meanwhile, transfer the remainder of pecans into a blender together with both kinds of milk, sugar, vanilla, corn starch, and salt.
- Once the water is simmering, pour in the blended milk mixture and using a spatula stir continuously. Let it reach a gentle simmer and keep it there the entire time. Continue stirring to prevent the milk from burning at the bottom of the pot. Allow it to thicken as the cornstarch flavor cooks off, about 10-15 minutes. Stir in the chopped pecans and turn off the heat. Serve in your favorite mug and enjoy.
- If you loved this recipe be sure to try our champurrado recipe.
Notes
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