• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
La Saucy Kitchen
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Atoles y Champurrados

    Atole de Nuez

    Published on: Jan 15, 2023 · About 2 minutes to read this article. ·281 words. · Published by Mirna Pena

    Jump to Recipe·Print Recipe
    Spread the love
     9       
    9
    Shares

    Atole de Nuez is a thick milk (or milk alternative) drink made with milk, vanilla, pecans, cinnamon, and cornstarch. Great for cold weather days!

    Jump to:
    • Atole vs Champurrado
    • Step by Step How to Make Instructions
    • Recipes that pair well with Atole de Nuez
    • Atole de Nuez Recipe Card

    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.

    4 pictures of cooking process
    boil your milk and cinnamon stick, blend you pecans, bring together and add cornstarch

    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

    • Gorditas de Leche Condensada (Sweetened Condensed Milk Griddle Cakes)
    • Hojarascas (Cinnamon Shortbread Cookies)
    • Gorditas de Azucar (Sweet Griddle Cakes)
    • Apple Cinnamon Empanadas (Empanadas de Manzana y Canela)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Atole de Nuez Recipe Card

    • Author: Mirna Pena
    • Prep Time: 5 Minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 4 (8 oz) servings 1x
    • Category: Drinks
    • Method: Stovetop
    • Cuisine: Mexican
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    Did you make this recipe?

    Tag @lasaucykitchen on Instagram and hashtag it #lasaucykitchen

    More Atoles y Champurrados

    • Atole de Avena
    • Champurrado de Galletas Maria

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, what’s up! I’m Mirna! Thanks for stopping by! Join me in making some delicious and authentic Mexican meals and lots of other family faves!

    Follow me!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Birria Quesa Tacos

    Caldo de Albondigas

    Chorizo con Papas (Mexican Chorizo with Potatoes)

    Dulces Enchilados

    Gorditas de Azucar (Sweet Griddle Cakes)

    up close photo of beer can with red chamoy rimming the top as it drips down the can

    Mango Chamoy Rim Paste

    Pineapple Empanadas (Empanadas de Piña)

    Tamarindo Chamoy Rimmer Paste

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Contact

    • Contact Me

    COPYRIGHT © 2023 LA SAUCY KITCHEN