Algarrobina
The Quirky Foodster Team
Ingredients
- Pisco — 45 ml (1 1/2 oz)
- Algarrobina syrup — 30 ml (1 oz)
- Sweetened condensed milk — 15 ml (1/2 oz)
- Egg yolk — 1
- Ground cinnamon — pinch
Method
- Add all ingredients to a shaker with ice.
- Shake very hard until thoroughly combined and chilled.
- Strain into a chilled coupe.
- Dust with ground cinnamon.
Description: A rich, dessert-like Peruvian cocktail built on algarrobina, a thick syrup made from the pod of the Peruvian carob-like algarrobo tree.
Cultural Background: A beloved Peruvian specialty, especially popular as an after-dinner or celebratory drink thanks to its rich, milkshake-like texture.
Tips: Shake very hard and long to fully combine the egg yolk and condensed milk into a smooth, creamy texture.
Variations: Some versions add a small amount of cream for an even richer result.
Serving Suggestion: Serve up, well chilled, as a rich, dessert-style Peruvian classic.
Nutrition: Approx. 260 kcal per serving
FAQs:
Q: What's algarrobina syrup?
A: A thick, dark syrup made from the pods of the algarrobo tree, native to Peru, with a flavor somewhat reminiscent of molasses.
- Pisco — 45 ml (1 1/2 oz)
- Algarrobina syrup — 30 ml (1 oz)
- Sweetened condensed milk — 15 ml (1/2 oz)
- Egg yolk — 1
- Ground cinnamon — pinch
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