Atole de Nuez is a thick milk (or milk alternative) drink made with milk, vanilla, pecans, cinnamon, and cornstarch. Great for cold weather days!
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Atole vs Champurrado
Ok, listen, this is a long argued debate. I’ve always believed atole to be made with cornstarch and champurrado is made with corn masa (or Maseca, harina de maiz, however you know it). But there are others that say if it’s made with chocolate it’s champurrado. I might even depend on the region you go to in Mexico they might have different names for it. TikTok comments will argue that yes, atole is cornstarch and champurrado is harina de maiz, but to each there own I guess.
Step by Step How to Make Instructions
To a pot add 3 cups milk, 1 can of evaporated milk, ½ can sweetened condensed milk, vanilla, optional pecan extract, and cinnamon. Place over medium heat and stir occasionally so the milk doesn’t stick to the bottom of the pot and burn.
To a blender add 1 cup of milk, and pecans. Blend until smooth.
Pour into the pot with your milk and cinnamon. Bring to a simmer, continue stirring.
In a separate bowl, mix together the ¼ cup of water with 2 tablespoons of cornstarch until there are no lumps.
Add the cornstarch to your simmering milk mixture.
Continually stir the atole for about 2-3 minutes while simmering or until thick.
Turn off and remove the cinnamon stick and from heat.
Serve in a heat safe mug.
It will continue to thicken as it cools.
Enjoy!
Recipes that pair well with Atole de Nuez
Atole de Nuez Recipe Card
- Prep Time: 5 Minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 (8 oz) servings 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: Mexican
Description
Atole de Nuez is a thick milk (or milk alternative) drink made with milk, vanilla, pecans, cinnamon, and cornstarch. Great for cold weather days!
Ingredients
4 cups milk
¼ cup water
1 ceylon cinnamon stick
1 (12 oz) can of evaporated milk
½ a can of sweetened condensed milk
2 tablespoons granulated sugar
1 ¼ cup pecans, shelled halves.
2 tablespoons (15 grams) cornstarch (maizena)
½ tablespoon Mexican vanilla extract (or ½ teaspoon regular vanilla extract)
Optional – ½ teaspoon essencia de nuez (pecan extract)
Instructions
To a pot add 3 cups milk, 1 can of evaporated milk, ½ can sweetened condensed milk, sugar, vanilla, optional pecan extract, and cinnamon stick. Place over medium heat and stir occasionally so the milk doesn’t stick to the bottom of the pot and burn.
To a blender add 1 cup of milk, and pecans. Blend until smooth.
Pour into the pot with your milk and cinnamon. Bring to a simmer, continue stirring.
In a separate bowl, mix together the ¼ cup of water with 2 tablespoons of cornstarch until there are no lumps.
Add the cornstarch to your simmering milk mixture.
Continually stir the atole for about 2-3 minutes while simmering or until thick.
Turn off and remove from heat.
Serve in a heat safe mug.
It will continue to thicken as it cools.
Enjoy!
Notes
Once you have added the cornstarch to the milk, please do not walk away from your stove! The milk will boil over and make a giant mess! Also, keep stirring! It will burn at the bottom of the pan.
If you like it sweeter add another tablespoon or 2 of sugar or you can add the rest of the sweetened condensed milk.
If it’s too runny for your liking add more cornstarch (maizena) by doing this – in a small container add 2 tablespoons water and 1 tablespoon cornstarch, mix until there are no lumps. Add that to the simmering atole and stir, repeat until desired thickness is achieved.
Keywords: atole de nuez, leche con nuez caliente
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