📝 About This Recipe
Hailing from the sun-drenched port of Veracruz, the Torito is a legendary creamy cocktail that perfectly balances the kick of cane spirit with the earthy richness of toasted peanuts. Traditionally enjoyed as a chilled aperitif or digestif, its velvety texture and nutty profile make it a refreshing escape from the tropical heat. This recipe honors the 'Sotavento' style, delivering a sophisticated, artisanal version of Mexico’s most beloved coastal beverage.
🥗 Ingredients
The Nut Base
- 1.5 cups Raw unsalted peanuts (skins removed)
- 2 tablespoons Creamy peanut butter (unsweetened, for extra depth)
The Creamy Core
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (one standard can; adjust for sweetness)
- 1 cup Whole milk (chilled)
- 1 teaspoon Vanilla bean paste (or high-quality extract)
The Spirit and Aromatics
- 1.5 cups Aguardiente de Caña (substitute with White Rum or Charanda if unavailable)
- 1/4 teaspoon Ground cinnamon (Ceylon cinnamon preferred)
- 1 pinch Kosher salt (to brighten the flavors)
Garnish
- 4 cups Crushed ice (for serving)
- 12-15 pieces Toasted peanut halves (for topping)
- 6 pieces Cinnamon sticks (for decoration)
👨🍳 Instructions
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1
Place a dry skillet over medium-low heat and add the raw peanuts. Toast them for 5-8 minutes, tossing frequently, until they are golden brown and fragrant. Be careful not to burn them, as bitter nuts will ruin the drink.
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2
Remove the peanuts from the heat and let them cool completely. This prevents the oils from separating too quickly when blending.
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3
In a high-speed blender, combine the toasted peanuts and the two tablespoons of creamy peanut butter.
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4
Pour in the evaporated milk and blend on high for 2 full minutes until the mixture is incredibly smooth and no gritty peanut fragments remain.
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5
Add the sweetened condensed milk, whole milk, vanilla bean paste, ground cinnamon, and the pinch of salt to the blender.
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6
Pulse the blender several times to incorporate the milks without creating too much foam.
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7
Slowly pour in the Aguardiente (or rum) while the blender is on its lowest setting. Taste the mixture; if you prefer a stronger 'kick,' add another 1/4 cup of spirit.
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8
Pass the entire mixture through a fine-mesh sieve into a large glass pitcher to ensure a perfectly silky, professional texture.
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9
Cover the pitcher and refrigerate for at least 2 hours. The flavors need time to marry, and the Torito is best served ice-cold.
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10
Before serving, give the pitcher a vigorous stir as the peanut solids may settle slightly at the bottom.
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11
Fill short rocks glasses with crushed ice until they are three-quarters full.
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12
Pour the chilled Torito over the ice, leaving a little room at the top.
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13
Garnish each glass with a few toasted peanut halves and a cinnamon stick for an aromatic touch.
💡 Chef's Tips
Use high-quality Mexican Aguardiente de Caña for the most authentic flavor profile. If the drink is too thick for your preference, thin it out with a splash more of whole milk or a little extra spirit. Always toast your own peanuts rather than using pre-roasted ones to control the depth of flavor and salt content. For a vegan version, substitute the milks with coconut milk and coconut condensed milk; the flavor remains tropical and delicious. Avoid using ice cubes in the pitcher; only add ice to individual glasses to prevent diluting the creamy base.
🍽️ Serving Suggestions
Serve in small glasses as a 'digestivo' after a heavy meal of seafood or mole. Pair with spicy snacks like 'cacahuates enchilados' (spiced peanuts) to contrast the sweetness. Accompany with a slice of traditional Mexican 'Panqué de Nuez' (walnut pound cake). Enjoy as a dessert drink alongside fresh Veracruz-style fruit skewers. Great as a welcome drink for a summer barbecue or 'Taquiza'.