Name: Ponche de Algarrobina
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Pisco; 1 Egg yolk; 30 ml Condensed milk; 1 Algarrobo extract (or malt extract from health food shops)

Serve in

Goblet glass

Garnish:

Dust with cinnamon powder

How to make:

BLEND all ingredients with 12oz scoop crushed ice. Serve with straws.

Ingredients:
2 fl oz	BarSol Mosto Verde Italia Pisco
1 fresh	Egg yolk
1 fl oz	Condensed milk
1 barspoon	Algarrobo extract (or malt extract from health food shops)
Loading... Servings

Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Egg yolk – Eggs
Condensed milk – Dairy

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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.

Alcohol content:

1.3 standard drinks
20.34% alc./vol. (40.68° proof)
18.3 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.