Ponche de Algarrobina

Rate this recipe (1 rating)

Ingredients

Barware

Goblet glass
Measuring jigger
Bar spoon

Nutrition

308 calories
Ponche de Algarrobina image

Serve in

Goblet glass

Garnish:

Dust with cinnamon powder

How to make:

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

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BarSol Mosto Verde Italia Pisco
1 fresh Egg yolk
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Condensed milk
1 spoon Algarrobo extract (or malt extract from health food shops)

Comment:

A creamy frozen drink with real character. Tip: It pays to add the condensed milk and algarrobo (or malt extract) after starting the blender.

About:

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.

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