Wednesday, November 01, 2006

Atole de Nuez “the hot chocolate alternative”

This delicious hot drink of Mexican origin, is made with pecans and masa harina. We drank this in “yes of course” San Francisco, a cold place for a Floridian. If you are looking for a drink to warm your soul on a cold winter night try this. In addition to adding flavor the masa swells to give this drink “body plus.” A note of caution; the drink stays hot for a long time, good for a long relaxing sit, bad for a burnt mouth. We encountered the mysterious flavors of “atole du nuez” while dining at El Dellphin in the Mission District of San Francisco. Our most gracious hostess Angelica was happy to share her recipe with us. This is a slightly altered version of her recipe. Her quantities were for a restaurant size crowd and I substituted a cinnamon stick with powder. Adjust the sugar to suit your taste. There is more information on this drink and its history on David

Atole de Nuez

  • 1/2 cup condensed milk
  • 12 cup pecan halves
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 3/4 cup masa harina
  • 1/2 gallon milk

    In a blender, process the pecans to a fine powder.

    Bring the half gallon of milk and 3 cups of water to a simmer. When it is hot add the condensed milk and other ingredients, adding the masa slowly to avoid clumping. Continue to stir until masa thickens. Simply add a bit more milk if it seems too thick. Sip and get cozy. When cooled cover and store the remaining drink in the refrigerator. Simply reheat in the microwave.

    Anonymous said...

    Thank you so much for posting this, I've been wanting to try an authentic Mexican drink this weekend but haven't had a chance to hit the library stacks! Looks yummy. :)

    Ari (Baking and Books)

    Anonymous said...

    Thanks for posting this recipe! I had this atole last night and fell in love w/it ... it'll be a hit at my next dinner party! Yuuuuum!

    Anonymous said...

    I was craving atole, specifically the one from El Delfin, and I couldn't believe my good luck when i came across your recipe! God bless the internet. Sometimes i get a crazy hankering for this drink, and now I can make it at home! thank you!

    polly + dieter said...

    now i am craving a trip to san francisco. oh well, maybe next year. the owner was so generous to share her recipe with us. we are forever grateful.

    Anonymous said...

    How long will atole last in the refrigerator? I brought a gallon home a week ago from a fiesta with our Mexican friends. Is it still OK to drink?

    polly + dieter said...

    it might tend to thicken if it sits around for too long. we never experimented with how long it would last. we always have enjoyed it fresh or a day older. let us know if you keep it longer. it is really tasty!

    jennifer said...

    Just to let you know, atole is made with maizena (corn starch) not masa harina. Huge difference.

    polly + dieter said...

    This recipe was given to us by Angelica at El Dellphin. I had never had it before and am not familiar with any other versions. We need to try it as you suggested.