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Ponche de Algarrobina
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Ponche de Algarrobina
Serve in a Goblet glass
| 2 oz | BarSol Mosto Verde Italia Pisco |
| 1 fresh | Egg yolk |
| 1 oz | Condensed milk |
| 1 barspoon | Algarrobo extract (or malt extract from health food shops) |
How to make:
- Select and pre-chill a Goblet glass.
- Prepare garnish of cinnamon powder.
- BLEND all ingredients with 12oz scoop crushed ice.
- Serve with a straw.
Allergens:
Recipe contains the following allergens:
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.
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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