Atol de Nuez

Ingredients

Whole milk

4 cups

Granulated sugar

1/2 cup (adjust to taste)

Ground cinnamon

1 teaspoon

Vanilla extract

1 teaspoon

Ground nuts (walnuts or almonds)

1 cup

Cornstarch

3 tablespoons

Cold water

1/2 cup

Extra ground cinnamon

for garnish

Instructions

1. In a large pot, combine the whole milk, granulated sugar, ground cinnamon, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
2. While the milk mixture is heating, take a separate bowl and combine the ground nuts with about 1/2 cup of the warm milk to create a smooth paste. This step will help integrate the nuts into the drink without clumping.
3. Once the milk mixture is simmering, add the nut paste to the pot. Stir well to ensure everything is combined and the flavors meld together beautifully.
4. In another small bowl, dissolve the cornstarch in the cold water, whisking until smooth. Gradually pour this mixture into the pot while stirring constantly to prevent any lumps from forming.
5. Continue to cook the atol over medium heat, stirring frequently, until it thickens to your desired consistency, which should take approximately 5 to 10 minutes.
6. Once thickened, remove from heat and serve the Atol de Nuez warm in cups or bowls. For an aromatic touch, garnish each serving with a sprinkle of extra ground cinnamon.