A Pati Jinich Recipe
Canela Pumpkin Torito
6 servings
Torito de Calabaza y Canela
Ingredients
- 3/4 cup Gran Centenario® Añejo Tequila
- 2 12-ounce cans evaporated milk
- 1 14-ounce can sweetened condensed milk
- 3/4 cup smooth pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground canela or true cinnamon
- Pinch ground nutmeg
- Pinch ground cloves
- Ice, to serve
To Prepare
- Place the tequila, evaporated milk, condensed milk, pumpkin puree, vanilla extract, canela or cinnamon, nutmeg, and cloves in the blender and puree until smooth. Transfer to a pitcher, cover and refrigerate until chilled.
- Alternatively, you may pour directly over ice cubes or add some ice cubes to your blender and make it a frappé! In any case, serve very cold.
