Atole de Nuez is a traditional Mexican drink made from toasted pecans, cinnamon, piloncillo, milk, and a little cornstarch for a thick and delicious consistency. Enjoy this warm treat on its own, or pair it with your favorite pan dulce!
If you love cold-weather drinks like this one, try my champurrado, atole de galletas María, and atole de elote.
There are so many variations of Mexican atole ranging from fruity and chocolatey to warm and spiced. It’s a staple Mexican winter drink that’s an exciting combination of a beverage and dessert all in one!
Here’s why I love this atole de nuez in particular so much:
- It has a light and nutty flavor. Toasted pecans not only make your kitchen smell heavenly but all that delicious fragrance transfers into the flavor of this atole.
- It’s warm and comforting. Atole is a perfect beverage during the colder months. Its warm flavors and thickened texture scream comfort, and the addition of toasted pecans is amazing!
What Is Atole de Nuez?
Atole de Nuez is a sweet and nutty variation of traditional Mexican atole. While technically a beverage, the consistency and sweetness of atole can also be considered a dessert.
This variation includes warm and nutty flavors from toasted pecans, piloncillo, and Ceylon cinnamon (aka Mexican cinnamon), and is thickened with cornstarch for an easy and delicious Mexican drink, perfect for the fall and winter months.
Ingredient Notes
- Chopped pecans: Pecans are toasted for an extra nutty flavor. You can use walnuts or even almonds as well, or a combination of different nuts.
- Vanilla extract: Adds an extra layer of flavor that compliments the piloncillo and toasted pecans.
- Kosher salt: Just a touch to balance out the sweetness.
- Whole milk: This gives it a rich and creamy consistency. You can use 2% or nonfat milk, evaporated milk, or your favorite dairy-free milk alternative.
- Water: This is simmered to melt the piloncillo and infuse it with the cinnamon stick.
- Piloncillo: Piloncillo (also called panela) is an unrefined brown sugar that adds notes of caramel, smoke, and even a little rum! It can be found in most Mexican grocery stores or online.
- Cinnamon: Ceylon cinnamon (also called Mexican cinnamon) is a smoother, lighter, and mildly sweeter cinnamon, making it perfect for atole. It can be found in most Mexican grocery stores or online. If you can’t find it or prefer to use what you have on hand, standard regular cinnamon that’s commonly found in U.S. grocery stores (aka Cassia cinnamon) also works.
- Cornstarch: This is what thickens the atole. Some recipes use masa harina as the thickening agent, which is a great substitution if you want to add a sweet corn flavor, but to make the pecan flavor really shine, I prefer to use cornstarch
How to Make Atole de Nuez
Toast the pecans in a medium skillet over medium heat for a few minutes, until fragrant, making sure to stir constantly.
Transfer them to a blender and add in 2 cups of the milk, the vanilla extract, and salt. Blend until smooth and set aside.
Add the water, cinnamon stick, and piloncillo into a medium pot or saucepan and bring to a simmer over medium-low heat. Bring to a simmer, stirring occasionally, until the piloncillo and stir until fully dissolved.
Strain the blended pecan mixture through a fine mesh strainer into the same pot, and discard any solids. Make a cornstarch slurry by whisking together the cornstarch with the remaining 1 cup of milk until fully combined, then slowly pour it into the pot while whisking. Simmer for 10-15 minutes, or until the mixture has thickened and coats the back of a spoon.
Serve immediately in mugs with a dusting of ground cinnamon and garnish with chopped pecans.
Recipe Tips
- Too thick? Atole de nuez will thicken as it cools. If it thickens too much, mix in some warm milk as needed.
- Can’t find piloncillo? You can use 1 cup of dark brown sugar instead.
- Make it dairy-free. You can replace the whole milk with your favorite milk alternative. For an extra nutty flavor, use almond or cashew milk. For a super creamy taste, use oat milk.
Serving Suggestions
Atole de nuez is traditionally served during the fall and winter months as a warm and sweet beverage.
It’s often paired with pan dulce like marranitos, cortadillo, donas, or conchas for a well-rounded Mexican treat.
It’s also a popular drink to make during the Christmas season and is often served alongside Mexican holiday classics like classic red tamales, chicken tamales, pozole rojo, and my family’s famous empanadas.
Storing and Reheating
- To store, cool the atole to room temperature, then refrigerate for up to 3 days. The longer it sits, the thicker it will become.
- To reheat, add a splash of milk or water to the atole first. Give it a good stir, then heat it in the microwave or stovetop. Add more liquid until the thickness is to your liking.
More Mexican Recipes
If you tried this Atole de Nuez Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Atole de Nuez is a traditional Mexican drink made from toasted pecans, cinnamon, piloncillo, and milk. Creamy, thick, and great in the winter!
Instructions
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Heat a medium skillet over medium heat. Add the pecans and toast for 1-2 minutes, stirring often, until fragrant and lightly toasted.
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Transfer them to a blender and add in 2 cups of the milk, the vanilla extract, and salt. Blend until smooth and set aside.
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Add the water, cinnamon stick, and piloncillo into a medium pot or saucepan and bring to a simmer over medium-low heat. Bring to a simmer, stirring occasionally, until the piloncillo and stir until fully dissolved. Discard the cinnamon stick.
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Strain the blended pecan mixture through a fine mesh strainer into the same pot, and discard any solids. Stir in 1 cup of the remaining milk. Bring to a gentle simmer and cook for 5 minutes, stirring continuously.
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Make a cornstarch slurry by whisking together the cornstarch with the remaining 1 cup of milk until fully combined. Slowly pour it into the pot while whisking.
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Return to a gentle simmer and whisk for 10-15 minutes, or until the mixture has thickened and coats the back of a spoon.
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Serve immediately in mugs with a dusting of ground cinnamon and garnish with chopped pecans.
Notes
- Piloncillo: You can substitute 1 cup of brown sugar instead of the piloncillo.
- Milk: Using whole milk adds a creamy texture and flavor, but you can make this dairy-free by using almond or oat milk.
- Cinnamon: I recommend using Ceylon cinnamon as that is what’s used in Mexican cuisine, but you can use whichever cinnamon sticks you can find.
Nutrition Information
Photography by Ashley McLaughlin.