How to make atole de nuez from scratch (maizena)

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How to make Atole de Nuez, a warm and comforting pecan drink that’s as cozy as a hug from grandma.

Atole de Nuez is a traditional drink from Mexico, enjoyed during the chilly time of year.

Imagine a cold night, sitting by a cozy fire, holding a hot mug of this nutty drink. It’s a taste that brings back memories, like a sip of Mexico’s rich history that makes your taste buds feel cozy and happy.

How to make atole de nuez

First of all, let me start by telling you exactly what atole de nuez is just in case you’re not familiar with this traditional Mexican drink.

Atole de Nuez is a Mexican drink that’s kind of like a warm, creamy porridge. It’s made by mixing ground pecans with milk, sugar, and a hint of cinnamon. This cozy drink is often enjoyed on chilly days or as a comforting treat. It’s like a Mexican version of hot chocolate but with a nutty twist!

Gather What you will need:

• Blender
• 3 QT. pot
• Measuring spoons
• Measuring cup
• Wooden spoon

Ingredients for atole de nuez:

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• 6 cups of whole milk (see recipe notes)
• 1 cup pecans
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 4 Tbsp arrowroot powder (see recipe notes)
• 1/2 cup brown sugar

Recipe Instructions:

1. To the blender add two cups of milk, one cup of pecans, one teaspoon of vanilla, one teaspoon of cinnamon, and four tablespoons of arrowroot powder. Set the blender aside for a few minutes.
2. To the three quart pot add four cups of milk and place on the stovetop on medium heat. Stir constantly for ten minutes.
3. Add the half a cup of brown sugar to the stock pot and continue stirring. lower the stove temperature to low heat
4. While the milk continues to heat on low heat on the stove go back to the blender and blend all the ingredients we already put in there for two minutes.
5. Once blended pour the pecan mixture into the stockpot. 
6. turn the heat back to up meadium and keep stirring until you notice the mixture has thickened. This will take about 5-10 minutes.
7. Remove from heat and serve into mugs. Let the pecan atole rest for a few minutes before drinking because it will be very hot, and we don’t want burned taste buds to ruin you enjoying this delicious atole!

Recipe notes:

• You can substitute for almond milk or your milk of choice but the consistency won’t be as creamy as it will be using whole milk.
• If you don’t have arrowroot powder you can use cornstarch and it will work just as well to thicken the atole.
• You can use a number of different sweetners for this recipe. You can use unrefined whole cane sugar (piloncillo), molasses, or maple syrup. You might need to taste and adjust the amount of sweetener right before you take the atole off the heat.
• If you don’t have ground cinnamon you can add a cinnamon stick to the stockpot while the milk heats up. Just make sure to remove the cinnamon stick before serving.

How long does atole last in the fridge?

I wouldn’t keep atole de nuez longer than two or three days in the fridge. It will create a thick skin on the surface and the whole drink will become thicker. I suggest storing it in a container with a tight sealing lid.

How to reheat atole

If you have some atole de nuez leftover that you’ve stored in the fridge, you can reheat in on the stove on low-medium heat. Stir frequently for a few minutes until it is warm. I don’t recommend reheating in the microwave because the chances of the atole boiling over are very high if microwaved for too long.

How to make Mexican atole de nuez from scratch

Atole Common Questions

Is maizena the same as atole?

Maizena and atole are related but not exactly the same. Maizena is actually a brand name for a cornstarch product, and it’s commonly used to make atole.

How do you explain what atole is?

Atole, is a traditional Mexican hot drink made from a mixture milk, and sweeteners like sugar and cinnamon. It’s often flavored with different ingredients such as chocolate, vanilla, fruit, or in this case, nuts (as in Atole de Nuez).

What is the difference between atole and champurrado?

Atole and champurrado are both traditional Mexican hot drinks.

champurrado is specifically a chocolate-flavored atole with a thicker consistency, because it is made with masa harina (corn flour). whereas traditional atole can have a wider variety of flavors and textures. Both drinks are popular in Mexico and offer a cozy, warm experience.

The Serving Occasions for each drink are a bit different as well.

 Atole is often served as a breakfast or afternoon drink with cookies or pan dulce. It complements a lot of meals and occasions.

Champurrado is mostly enjoyed during special occasions and holidays, particularly during the holiday season and Day of the Dead (Día de los Muertos) celebrations. It’s a favorite for having with tamales during these festivities.