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Peanut and Vanilla Torito

Peanut and Vanilla Torito 4.000


Mar 30, 2011

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 cachaça (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.

Recipe Source

From Patricia Jinich, chef at the Mexican Cultural Institute in Washington.

Tested by Nicole Schofer.

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Nutritional Facts

Calories per serving (based on 6, using low-fat evaporated milk): 640

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 8g 40%

Cholesterol: 40mg 13%

Sodium: 380mg 16%

Total Carbohydrates: 67g 22%

Dietary Fiber: 2g 8%

Sugar: 63g

Protein: 21g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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