Best Easy Atole de Nuez Recipe

In a medium saucepan over medium heat, combine pecans and 1 cup water. Simmer for 5 minutes, then transfer to a blender and blend until smooth.

Add the blended pecan mixture back to the pot. Stir in whole milk and remaining water. Bring gently just to a simmer over medium-low heat, stirring frequently.

In a separate bowl, whisk masa harina with 1 cup warm water until fully smooth with no lumps.

Slowly add the masa mixture, sugar, cinnamon, salt, and vanilla extract to the pot, whisking constantly to blend and prevent clumping.

Reduce heat to low and simmer, whisking often, until the atole thickens to a creamy, drinkable consistency (about 12–15 minutes). Watch carefully and stir continuously to avoid scorching the bottom.

Taste and adjust sweetness if desired. Serve warm in mugs, garnishing with extra chopped pecans or a sprinkle of cinnamon if preferred.