Atole de Nuez (Dairy-Free Option)
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.
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.
Nutrition
Serving: 1 servingCalories: 171kcalCarbohydrates: 17.3gProtein: 6.3gFat: 5.5gSaturated Fat: 3.3gSodium: 97mgPotassium: 222mgFiber: 0.2gSugar: 14.9gCalcium: 241mg
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