Can I make atole in advance?

Absolutely! Atole can be made in advance and gently reheated. Just add a bit of extra milk or water to thin it out if it becomes too thick.

What other flavors can I explore with atole?

Popular options include atole de chocolate (chocolate), atole de vainilla (vanilla), or champurrado, which combines chocolate and masa harina for a rich, thick drink.

Do I have to use pecans for this version?

No, pecans bring a unique taste, but you can replace them with almonds or walnuts if desired. Each nut adds a slightly different flavor profile.

How can I personalize my altar?

Add whatever was meaningful to your loved ones—books, candies, dishes, or trinkets they adored. Personalizing your altar is what makes it special and unique to your family.

Pecan Atole - Nibbles and Feasts

Description

This Atole de Nuez recipe is a warm, nutty drink made with pecans and sweetened with piloncillo. Perfect for cool nights.

Ingredients

Scale

2 cups pecan halves
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
2 liters whole milk
2 cinnamon sticks
1 6-ounce piloncillo cone
2 tablespoons corn starch

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Instructions

Combine pecans, evaporated milk and vanilla in a blender. Blend until smooth. Set aside.
Reserve ½ cup of whole milk in a separate bowl. Combine the rest of the whole milk, cinnamon, piloncillo and blended mixture in a 5-quart pot over medium heat.
Add corn starch to the reserved milk and stir until the corn starch dissolves. Set aside.
When the piloncillo has dissolved and the pecan mixture and milk have come to a boil, stir in milk/corn starch mixture. Decrease heat to low and stir until mixture has thickened. Serve.