If I wasn’t Mormon I’d be hopelessly addicted to coffee.
But instead, I have a crippling addiction to Pero.
Well, more like a crippling addiction to Peroccinos. They are SO good, and only 4 ingredients.
I had never tried Pero before until my friends introduced it to me a few weeks ago.
Let’s call these friends Valerie and Roger.
Don’t they sound adorable? Like, those names sound WAYYYYYYYY better together than say… something like, Valerie and Matt.
Matt and Valerie? Matthew and Valerie? M-Dawg and V-Dizzle? Nah. Definitely Roger.
Anyway… let’s talk about Perochinnos.
Do I have your attention now?
I have your butt’s attention. That’s for sure.
I feel like I talk about butts too much.
I obviously spend way too much time with a three year old. And my husband.
Potty humor used to make me shudder, but when it’s your first inside joke with your child it doesn’t seem so bad anymore.
Also, I think being married to Mr. T for almost seven years has softened my edges.
My jawline used to be able to cut glass. Now it couldn’t even dent a marshmallow.
Seriously, guys. I think about these drinks so much I should probably just marry them.
Whenever I’m outside working in my yard (read: drilling through solid rock to the center of the earth with a pick axe and a shovel/exploring a jungle cutting down weeds with a machete) all I can think about is the fact that I have mason jars full of ingredients to make Peroccinos just sitting in my fridge.
They call to me by name while sitting there smugly inside of a device that keeps them cool while I’m sweating bullets and may just die of heat exhaustion.
But if there’s one thing Famous Julie taught me it was to work through the pain of almost chopping your own finger off.
That’s a story for a later date.
- 1 quart strongly 'brewed' Pero (about 6 Tablespoons Pero to 1 quart water, or to taste)
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
- In a quart size mason jar or container of similar size, mix Pero with water and refrigerate until ready to use. I just screwed a lid on my mason jar and shook the Pero and water until it was well blended. In a separate mason jar, mix the sweetened condensed milk with the evaporated milk. Screw on a lid and shake until combined. Store in the refrigerator to use later or use immediately. To serve, fill glasses to top with cubed ice. Fill halfway with Pero, and the rest of the way with milk mixture. Stir together (if you want) and serve with a straw.
- To make a mocha peroccino add a shot of chocolate syrup, baby!
I have a problem, guys.