Fall

Atole de Dulce de Leche y Nuez From Ericka Sanchez

by:
November 11, 2021
5 Stars
Photo by Rocky Luten. Prop Stylist: Veronica Olson. Food Stylist: Kate Buckens.
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

  • Prep time 5 minutes
  • Cook time 17 minutes
  • Serves 6
Ingredients
  • 4 cups whole milk, divided
  • 1 (12-ounce) can evaporated milk
  • 1 (4-inch) cinnamon stick
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 1 cup Coronado Dulce de Leche
  • 1/3 cup pecans, chopped (save a few for garnish)
In This Recipe
Directions
  1. 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.
  2. Combine the remaining cup of milk and cornstarch in a small bowl. Whisk to dissolve cornstarch. Set aside.
  3. Add Coronado Dulce de Leche to the saucepan and stir to mix well. Add the milk and cornstarch mixture. Reduce heat to medium-low.
  4. 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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