Atole de Nuez (Walnuts)

By Belinda Gonzalez
Total Time
30 Mins
Serves
6
Serving Size
1 cup
Meal
break Snack
Course
Snack

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.

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Calories
569
Total Fat
35
Saturated Fat
8
Polyunsaturated Fat
27
Cholesterol
36
Sodium
331
Carbohydrates
54
Dietary Fiber
4
Total Sugars
41
Protein
15
Vitamin D
1.8
Calcium
439
Iron
2
Potassium
638

Ingredients

  • 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 

Preparation

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Let it simmer gently for 10–15 minutes, stirring frequently, until the atole thickens, and the raw cornstarch flavor cooks off.
  6. Serve warm in mugs, sprinkle with ground cinnamon and extra chopped walnuts, and enjoy!