A sweet and creamy CAJETA AND PECAN ATOLE is perfect for these chilly nights. Make it to accompany your pan de muerto and enjoy as you dip each piece into this comforting drink. If you don’t have cajeta, use dulce de leche instead. 🥰
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.
Combine remaining cup milk and cornstarch in a small bowl. Whisk to dissolve cornstarch. Set aside.
Add Cajeta to saucepan, stir to mix well. Add milk and cornstarch mixture. Reduce heat to low-medium.
Add pecans, continue cooking for 10-12 minutes or until mixture thickens. Serve hot. Garnish with pecans.
