Description

Tracing its lineage back to the Aztecs, Pulque is a pre-Hispanic fermented beverage made from the sap of the agave plant. A 'Curado' is the masterful elevation of this 'drink of the gods,' where the milky, viscous liquid is blended with fresh fruits, nuts, and sweeteners to create a refreshing, probiotic-rich elixir. This particular recipe focuses on the classic 'Nuez' (pecan) version, offering a creamy, earthy, and subtly sweet profile that perfectly balances the natural tang of the pulque.

Ingredients

The Base

• 1 liter Natural Pulque (Fresh, high-quality 'pulque natural', not overly fermented)
• 1/2 cup Evaporated Milk (Chilled; adds creaminess)
• 1/2 cup Condensed Milk (Adjust to taste for sweetness)

The Flavor Profile

• 1 cup Pecan Halves (Lightly toasted for deeper flavor)
• 1 teaspoon Ground Cinnamon (Preferably Mexican Ceylon cinnamon)
• 1 teaspoon Vanilla Extract (Pure Mexican vanilla bean extract)
• 2 tablespoons Piloncillo or Honey (To deepen the amber color and earthy sweetness)

Texture and Garnish

• 2 cups Ice Cubes (For blending and serving)
• 1/4 cup Extra Pecans (Finely crushed for the rim and garnish)
• 1 pinch Ground Cinnamon (For dusting the top)

Instructions

1. Begin by lightly toasting your pecan halves in a dry skillet over medium heat for 3-5 minutes until they release a nutty aroma. Let them cool completely before proceeding.
2. Strain your fresh pulque through a fine-mesh sieve or a piece of cheesecloth into a large pitcher to remove any excess sediment or impurities, ensuring a smooth texture.
3. In a high-speed blender, combine the toasted pecans, evaporated milk, and condensed milk.
4. Add the vanilla extract, ground cinnamon, and your choice of honey or piloncillo syrup to the blender.
5. Pour in approximately 1 cup of the strained pulque into the blender. This helps the nuts emulsify without thinning the mixture too much initially.
6. Blend on high speed for 60-90 seconds until the mixture is completely smooth and no large nut fragments remain.
7. Slowly pour the blended nut base back into the pitcher with the remaining pulque.
8. Using a large wooden spoon or a traditional 'molinillo', stir the mixture gently in a circular motion to incorporate the flavors without creating too much foam.
9. Taste the curado. If you prefer it sweeter, whisk in an additional tablespoon of condensed milk.
10. Place the pitcher in the refrigerator for at least 30 minutes. This 'resting' period allows the flavors to marry and the pulque's viscosity to stabilize.
11. Prepare your serving glasses by dipping the rims in a bit of honey and then into the finely crushed pecans.
12. Give the curado one last gentle stir, as the nut solids may have settled slightly at the bottom.
13. Fill the garnished glasses with ice and pour the chilled Curado de Nuez over the top.
14. Finish with a light dusting of ground cinnamon and a single pecan half floating on the surface for a professional presentation.