6 results
A warm, frothy almond punch built on homemade almond milk and a creamy egg yolk body. Cinnamon and cloves give it that classic spiced aroma that warms without asking permission. Sweet, smooth, and softly perfumed—straight to the glass.
30 min
A hot Arequipa-style drink made with rice, nuts, coconut, cinnamon, and concentrated milks. It is an old-fashioned cup that warms you up without asking permission: sweet, aromatic, and silky-bodied. Serve it very hot, with an optional splash of aguardiente to keep its festive soul.
25 min
A convent-style yolk sponge built to drink in syrup. Its crumb stays light yet deeply syrupy, scented with cinnamon, clove, and pisco, while raisins and almonds provide the classic contrast. An old-fashioned Peruvian dessert that still tastes like a celebration when properly soaked.
65 min
Addictive crunch defined by the contrast between toasted almonds and amber caramel sweetness. It is the taste of street fairs and shared cravings, a snack that sparks instant smiles. A simple, glossy, and perfectly balanced classic.
20 min
A crisp chocolate shell filled with creamy manjar blanco and a crunchy almond at the center. A coastal Peruvian classic: small, neat, and dangerously snackable. The key is thin layers and smooth, glossy chocolate.
45 min
A dense, sliceable Peruvian confection made with milk, sugar, and egg yolks, plus a paste of almonds, Brazil nuts, and coconut. It is cooked to a firm set, pressed, then cut into diamonds. Scented with cinnamon, cloves, and a touch of pisco.
60 min