Atole de Nuez, or pecan atole, is a traditional Mexican drink that’s naturally thick, creamy, and infused with the rich nuttiness of pecans. Sweetened with piloncillo and made with simple ingredients, it’s easy to prepare and incredibly comforting. Plus, this recipe includes a dairy-free option so everyone can enjoy it. It is perfect for sipping on a cold evening, alongside pan dulce, or with some tamales during the holidays.
Growing up, my mom would often buy premade atole mixes in all kinds of flavors, like chocolate, vanilla, and strawberry, but my favorite was always pecan. On chilly nights, we’d warm up with a cup of atole, usually with a slice of buttered toast on the side. It was a simple but comforting treat, one that I always looked forward to.
These days, I love recreating atoles from scratch, such as champurrado and rice atole. There’s something special about making these traditional drinks the way they were meant to be prepared, with wholesome ingredients and deep, rich flavors. Pecan remains one of my favorites, and this version is incredibly creamy, naturally sweetened with piloncillo, and includes a dairy-free option so everyone can enjoy it.
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What is Atole?
Atole is a traditional Mexican drink with a warm, creamy base, often enjoyed during cooler months and festive occasions. While many versions are thickened with corn flour (masa harina) or cornstarch, some use ingredients like rice, oats, or amaranth.
These warm beverages, typically sweetened with sugar or piloncillo, gain their rich flavors from additions like cinnamon, vanilla, chocolate, nuts, or fruit.
For another comforting drink recipe, check out Cafe de Olla.
Ingredients & Substitutions
- Water: Water is used the cinnamon tea base (té de canela), a key component of most atoles.
- Ceylon Cinnamon Stick: Ceylon cinnamon, also known as canela, is considered “true cinnamon” and has a mild, sweet flavor that enhances the atole without overpowering it. Its delicate aroma and subtle sweetness make it ideal for this traditional drink. Click here to buy Ceylon cinnamon online.
- Piloncillo: Piloncillo is an unrefined whole cane sugar with a sweet, caramel-like flavor. Piloncillo (sometimes called panela) can be found at Mexican and Latin American supermarkets. Look for the ones that come in medium-sized cones. If you are unable to find piloncillo, you can substitute dark brown sugar.
- Pecans: Pecans give this atole a rich, nutty flavor and blend smoothly into the creamy texture of the drink. Their natural oils add depth, making the drink extra velvety and satisfying.
- Cornstarch: Atole gets its signature thickness from a starch, and in this version, cornstarch creates a silky, custard-like consistency that lets the pecan and piloncillo flavors shine. For a grain-free alternative, use arrowroot starch. You may need to adjust the amount slightly since arrowroot tends to thicken more quickly than cornstarch.
- Evaporated Milk: Evaporated milk makes atole creamy and rich. For a dairy-free version, use plant-based half-and-half, like Nutpods, which has a similar texture and neutral taste. Evaporated coconut milk is another good option, adding a hint of sweetness. Select the product that meets your needs.
- Milk: Whole milk is recommended for a creamier and richer atole, but 2% milk works well if you prefer a lighter option. For a dairy-free version, cashew milk is my go-to for its creamy texture and mild flavor. Almond milk is also a great option.
- Vanilla: Pure vanilla extract adds a subtle sweetness and depth of flavor.
See recipe card for quantities.
How to Make Pecan Atole
- Make Cinnamon Tea: Bring water to a boil. Add cinnamon stick and piloncillo and simmer until piloncillo dissolves.
- Add to Blender: Add pecans, cornstarch and evaporated milk to blender.
- Blend: Blend ingredients for 1-2 minutes until smooth.
- Combine: Pour pecan mixture and 3 cups of milk to cinnamon water. Bring to a slow simmer.
5. Add Vanilla: Turn off the heat, discard cinnamon stick, and stir in vanilla extract. Use a molinillo or whisk to mix and froth.
Recommended for This Recipe
Mexican Molinillo
A Mexican molinillo is traditional wooden whisk used to mix and froth hot chocolate and atoles.
How to Serve
Serve this atole warm in a mug. For an extra touch, sprinkle a bit of cinnamon on top or add a few chopped pecans for texture.
It pairs perfectly with pan dulce, tamales, or a simple slice of buttered toast—just like I enjoyed it growing up.
You can also accompany it with:
Storing and Reheating
Refrigerate atole in an airtight container or tightly-sealed jar for up to 4 days. It may thicken when stored, so thin with milk or water when reheating.
Reheat gently in a saucepan over low heat, stirring often, or in short bursts in a mug in the microwave, stirring between each burst.
If atole thickens too much or develops a film when stored, you can blend it for 30 seconds before reheating.
Tips and Variations
- Stir Frequently: Stir the atole regularly while it simmers to prevent it from sticking to the bottom of the pot.
- Low Heat: Simmer on low heat to allow the flavors to meld together and to keep the milk from boiling over.
- Toast the Pecans: For extra flavor, lightly toast the pecans in a dry pan over low heat for a few minutes until they’re fragrant. This brings out their natural oils and deepens the flavor, making the atole even more delicious. Let them cool slightly before blending.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Atole de Nuez (Dairy-Free Option)
Equipment
- 1 Medium Pot
- Wooden Spoon
- Molinillo or whisk
Ingredients
- 3 cups Water
- 1 Ceylon cinnamon stick
- 8 oz Piloncillo or sub 6 tablespoons of dark brown sugar
- 12 oz Evaporated milk or plant-based half & half or coconut evaporated milk
- 2 tablespoon Cornstarch or 1 tablespoon arrowroot starch
- 1 cup Pecans
- 3 cups Milk (whole or 2%) or almond milk
- 1 teaspoon Vanilla extract
Instructions
- Bring water to a boil.
- Add cinnamon stick and piloncillo. Simmer on medium heat, stirring occasionally until piloncillo dissolves. Turn off heat.
- Add evaporated milk, cornstarch and pecans to blender. Blend for 1-2 minutes until the pecans are completely blended and smooth.
- Slowly pour pecan mixture and 3 cups of milk into the cinnamon water.
- Bring to a slow simmer, being sure not to bring to a boil.
- Simmer for 10 minutes on medium-low heat, stirring almost constantly to keep milk from sticking to the bottom.
- Discard cinnamon stick.
- Turn off the heat and stir in vanilla extract. Use a whisk or molinillo to froth the atole.
- Taste and adjust sweetness if needed (with grated piloncillo or brown sugar). Stir to dissolve any additional sugar.
- Serve.
Carol
Did I miss how much pecans to use? And is it 8oz piloncillo OR brown sugar? Or do you need both? (Sorry if I’m missing the obvious!)
Gemma
Hi Carol, I am so sorry, I left out the pecans for some reason. It is 1 cup of pecans and have added it to the recipe card. Thank you for catching that! Also, it is 8 ounces of piloncillo which is usually a medium-sized cone of piloncillo. If you don't have any, you can use 6 tablespoons of dark brown sugar and adjust to your liking.