There are different flavors of this rich aperitif. To make a coffee Torito, substitute a cup of strong coffee for the peanut butter and add sugar to taste. To make a fruit Torito, replace the peanut butter with about 2 cups of the mamey, guava or mango pulp.
Servings: 4 - 6
Yield: Makes about 5 1/2 cups
- 24 ounces (two 12-ounce cans) regular or low-fat evaporated milk
- 14 ounces canned sweetened condensed milk
- 3/4 cup aguardiente de cana or cachaca (cane-flavored liquor; may substitute rum)
- 3/4 cup peanut butter (may substitute espresso coffee or fruit; see headnote)
- 1 teaspoon vanilla extract
- Ice (optional; see headnote)
Combine the evaporated milk, sweetened condensed milk, aguardiente or rum, peanut butter and vanilla extract in a blender; puree until smooth. Transfer to a large pour-spout container with a tight-fitting lid. Refrigerate until chilled.
Alternatively, you may pour the drink directly over ice cubes; or add ice cubes as the mixture purees in the blender, to make a frappe. In any case, serve very cold.
From Patricia Jinich, chef at the Mexican Cultural Institute in Washington.
Tested by Nicole Schofer.
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