Garnish:
Dust with cinnamon powder
How to make:
BLEND all ingredients with 12oz scoop crushed ice. Serve with straws.
| 2 fl oz | Pisco |
| 1 fresh | Egg yolk |
| 1 fl oz | Condensed milk |
| 1 spoon | Algarrobo extract (or malt extract from health food shops) |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
Review:
A creamy frozen drink with real character. Tip: It pays to add the condensed milk and algarrobo (or malt extract) after starting the blender.
History:
We discovered this traditional Peruvian drink at Tito's Restaurant, London, England. Algarrobo is extracted from the fruits of the tree of the same name and is a sticky honey-like liquid which tastes a little like malt extract.
Nutrition:
One serving of Ponche de Algarrobina contains 142 calories.
Alcohol content:
- 1.3 standard drinks
- 19.46% alc./vol. (38.92° proof)
- 17.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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