Description
This traditional milk and masa-based beverage is flavored with toasted pecans and piloncillo. Served hot, this creamy beverage is the perfect way to warm up on cold fall or winter mornings.
Ingredients
Scale
- 1/2 cup water
- 3–4 ounces of piloncillo
- 1 large Mexican cinnamon stick
- 1 and 1/2 cups raw whole pecans, toasted
- 3 cups whole milk
- 1/4 cup corn flour (Maseca, Bob’s Red Mill, or your preferred brand)
- 1 teaspoon pure vanilla extract
Instructions
- In a saucepan, add water, piloncillo and cinnamon stick and cook over medium-low heat until the piloncillo is completely melted. This should take about 8 minutes. Remove from heat and allow to cool slightly. Remove the cinnamon stick and reserve.
- In another pan, toast the pecans over medium heat, stirring frequently with a wooden spoon to prevent them from burning. They should darken in color and release an intense nutty aroma when they’re toasted enough. Remove from heat and allow to cool. Reserve 1/4 cup of toasted pecans; chop and set aside.
- Add the remaining 1 and 1/4 cup toasted pecans to your blender. Pour the cooled piloncillo syrup and milk over the pecans. Add 1/4 cup corn flour. Seal the blender and blend on low for 1 minute, then blend on high for about 2 more minutes until the pecans are completely blended and incorporated into the liquid.
- Pour the blender contents back into your saucepan with the cinnamon stick, and cook over medium heat for 5 minutes, constantly stirring.
- After 5 minutes, add 1 teaspoon pure vanilla extract and reduce heat to a simmer. Continue constantly stirring to prevent burning or sticking to the bottom of the pan for another 5 minutes.
- Remove saucepan from heat and pour atole through a fine mesh strainer into a pitcher to catch any clumps that may have formed.
- Pour into mugs and garnish each with 1 tablespoon of chopped pecans.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stove.
If the atole has thickened too much, you can thin it out by adding 1-2 tablespoons of whole milk at a time until you reach desired thickness.