Ponche de Algarrobina
| 2 fl oz | Pisco |
| 1 fresh | Egg yolk |
| 1 fl oz | Condensed milk |
| 1 barspoon | Algarrobo extract (or malt extract from health food shops) |
How to make
Glassware
Serve in a Goblet glass
Method
- Select and pre-chill a GOBLET GLASS.
- Prepare garnish of cinnamon powder.
- BLEND all ingredients with 12oz scoop crushed ice.
- Serve with a straw.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 19.8 grams of pure alcohol
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.
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.
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Comments & Discussion