The Washington Post

Peanut and Vanilla Torito

Peanut and Vanilla Torito 4.000

SARAH L. VOISIN/THE WASHINGTON POST

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

Ingredients
  • 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)

Directions

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.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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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