Atole de Nuez (Walnuts)
Description
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.
Ingredients
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2 cups California walnuts, toasted
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3 cups water
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4 ½ cups whole milk
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1 (12 oz) can evaporated milk
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1 large cinnamon stick
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¾ cup brown sugar or piloncillo
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5 tablespoons cornstarch
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2 teaspoons vanilla
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½ teaspoon kosher salt
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Garnish: ground cinnamon and chopped toasted walnuts
PREPARATION
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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.
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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.
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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).
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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.
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Let it simmer gently for 10–15 minutes, stirring frequently, until the atole thickens, and the raw cornstarch flavor cooks off.
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Serve warm in mugs, sprinkle with ground cinnamon and extra chopped walnuts, and enjoy!
NUTRITION
- Calories: 569 cal
- Total Fat: 35 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 27 g
- Cholesterol: 36 mg
- Sodium: 331 mg
- Carbohydrates: 54 g
- Dietary Fiber: 4 g
- Total Sugars: 41 g
- Protein: 15 g
- Vitamin D: 1.8 mcg
- Calcium: 439 mg
- Iron: 2 mg
- Potassium: 638 mg