TORITOS: PEANUT AND VANILLA APERTIF
Torito: Bebida de Cacahuate y Vainilla
2 12 oz cans evaporated milk
1 14 oz can condensed milk
3/4 cup cane liquor (aguardiente de caña), or rum, more or less to taste
3/4 cup smooth peanut butter (or espresso if you want to make it coffee flavored)
1 tsp vanilla extract
Ice, to taste
Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.
Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.
NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.
Aren’t convents supposed to be austere, dull places? In Mexico, everything’s a little more colorful–including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty.