Atole de Nuez is a earthy and warm drink made with milk, pecans and cornstarch. A Mexican traditional beverage that can be enjoy in the mornings or in the afternoon.
Place pecans in a blender. Add cornstarch, cinnamon powder, 2 cups of milk, and vanilla extract.
Blend for about 2 minutes at high speed. Set aside.
Pour the remaining milk on a medium stockpot, add brown sugar and place on the stove at medium-low heat. Stir well to allow the sugar to dissolve.
When you’ll notice the milk starts to make bubbles around the pot and right before it starts to boil, add the pecans mixture while stirring.
Keep cooking at medium-low heat stirring constantly to prevent the milk from boiling vigorously or from burning and sticking on the pot bottom.
After 8-10 minutes you’ll notice the mixture has thickened. Taste and adjust with sugar if needed then turn off the heat.
Serve in mugs and sprinkle chopped pecans on top.
Notes
Cook the atole de nuez mixture always over low-medium heat to prevent it from burning or sticking to the pot, which can add an unpleasant flavor to the drink.
It is important to not leave the pot unattended because if it starts to boil it will probably spill out.
You can substitute sugar for piloncillo or molasses if you want a more rich flavour. Even though molasses aren’t same as piloncillo, the taste is pretty similar and you’ll be surprise how delicious is!
If you use piloncillo and want to blend it together with pecans, remember to soften it a little by placing it in the microwave for a few seconds then you can cut it in chunks or you can even grate it with a cheese grater.