This is Claudia Alarcón’s mother’s recipe for pecan atole. It’s easy to make and delicious. Perfect for Día de los Muertos, to warm you up on any chilly winter night, or to accompany some good tamales for breakfast or light supper.

Makes 3 quarts

3 quarts milk

1 can sweetened condensed milk

1 cup cornstarch

1 tablespoon maple extract

1 cup chopped pecans

Dilute the cornstarch in 1 cup cold water. Bring the milk to a boil then add the diluted cornstarch, stirring constantly (preferably with a wooden spoon). Boil and stir for 5 minutes. Add the condensed milk and maple extract, and turn off heat. Serve immediately, adding a tablespoon or so of chopped pecans to each cup. You can add granulated sugar to taste if you like it sweeter.

This article appears in November 1 • 2002.

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