Atole de Nuez
Atole de Nuez is a traditional Mexican drink that warms you up from the inside out. Made with toasted pecans, cinnamon, piloncillo, milk and a touch of masa, this creamy, nutty drink is the perfect cold weather companion.
Servings 4
Ingredients
- 1 1/2 cup of pecans
- 4 cups of milk
- 4 ounces piloncollo substitute brown sugar if needed
- 2 tablespoons of masa harina corn flour
- 1 teaspoon of vanilla extract
- 1/4 teaspoon salt
Instructions
- In a small, dry pan over medium heat, lightly toast the pecans for about 2-3 minutes. Stir the nuts frequently and be careful to not let them burn.
- In a medium saucepan, combine the cinnamon stick and piloncillo with 1 cup of water over low heat. Stir frequently to dissolve the piloncillo into the liquid, creating a smooth sweet base.
- When the piloncillo is completely dissolved, remove the cinnamon stick and set aside. Add the toasted pecans, dissolved piloncillo, 4 cups of milk, masa harina, vanilla extract, and salt to a blender. Blend on low speed for one minute, then increase the speed to high and blend for and additional 2 minutes.
- Slowly pour the blended mixture into a large saucepan and add the cinnamon stick. Keep the heat on low or medium-low heat and stir continuously until the mixture is fully heated through. Prevent the milk from burning by keeping the heat low and stirring constantly.
- Once your Atole de Nuez is hot and thickened to your liking, remove it from the heat and pour into mugs. I like to add a spoonful of chopped pecans and top with cinnamon for extra flavor and texture. Serve immediately and enjoy!