Atole De Nuez Recipes

Atole de nuez image

Provided by Maura Wall Hernandez

Time 30m

Number Of Ingredients 7

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

Steps:

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.