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Prep time
5 minutes
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Cook time
17 minutes
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Serves
6
Author Notes
Atole (or atol) is a warm, corn-based beverage that has been served in Mexico for centuries; the name atole is derived from Nahuatl, a language of the Aztecs that is still spoken today.
Atole is typically thickened with masa harina, a finely ground corn flour, and flavored with cinnamon, vanilla, and piloncillo (unrefined whole cane sugar). There are countless variations on the drink: You can add fruits, from strawberries to guava, or incorporate chocolate for a version called champurrado. Here, I've used cornstarch as the thickener to give the drink that comforting, creamy texture atoles are known for.
I love to sweeten mine with Coronado Dulce de Leche—with the distinct taste of goat’s milk, this caramelly sauce known as cajeta adds a nutty richness that complements the chopped pecans, which also add a bit of texture. We like to enjoy it with pan dulce (sweet breads, like conchas) or as a warm breakfast treat. —Ericka Sanchez
—Food52
Test Kitchen Notes
This recipe is shared in partnership with Coronado. —The Editors
Ingredients
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4 cups
whole milk, divided
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1
(12-ounce) can evaporated milk
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1
(4-inch) cinnamon stick
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1 teaspoon
vanilla extract
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1/4 cup
cornstarch
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1 cup
Coronado Dulce de Leche
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1/3 cup
pecans, chopped (save a few for garnish)
Directions
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Combine 3 cups milk, evaporated milk, cinnamon stick, and vanilla extract in a large saucepan over medium heat. Stir constantly until heated through; about 5 minutes. Do not boil.
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Combine the remaining cup of milk and cornstarch in a small bowl. Whisk to dissolve cornstarch. Set aside.
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Add Coronado Dulce de Leche to the saucepan and stir to mix well. Add the milk and cornstarch mixture. Reduce heat to medium-low.
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Add the pecans and continue cooking for 10 to 12 minutes, or until mixture thickens. Serve hot, garnished with chopped pecans.
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