This is a warm thick drink made with toasted walnuts, milk, cinnamon, and sugar. It is widely enjoyed across Mexico during the holidays and cold nights.
2 cups California walnuts, toasted
3 cups water
4 ½ cups whole milk
1 (12 oz) can evaporated milk
1 large cinnamon stick
¾ cup brown sugar or piloncillo
5 tablespoons cornstarch
2 teaspoons vanilla
½ teaspoon kosher salt
Garnish: ground cinnamon and chopped toasted walnuts
Place the California walnuts and cinnamon stick in a dry skillet over medium heat. Toast for 4–5 minutes, stirring often, until fragrant. Remove from heat and let cool slightly.
In a large pot over medium heat, pour in the water and add the toasted cinnamon stick and brown sugar (or piloncillo if using). Bring to a gentle simmer.
While the water simmers, transfer the toasted walnuts to a blender along with the whole milk, evaporated milk, vanilla extract, cornstarch, and salt. Blend until completely smooth. (If your blender isn’t high-powered, strain the mixture).
Slowly pour the blended walnut mixture into the simmering pot while stirring constantly with a spatula. Keep the heat at a gentle simmer and continue stirring to prevent the milk from sticking to the bottom.
Let it simmer gently for 10–15 minutes, stirring frequently, until the atole thickens, and the raw cornstarch flavor cooks off.
Serve warm in mugs, sprinkle with ground cinnamon and extra chopped walnuts, and enjoy!
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