Recipe
Peruvian Algarrobina Cocktail
Creamy, cold and deeply sweet. Pisco cuts through the richness of the algarrobina while evaporated milk gives it a velvety body. Egg yolk rounds out the texture and cinnamon perfumes the finish. A classic Peruvian cocktail for slow sipping.
What you need
Ingredients
- 0.5 cupAlgarrobina Dulce de Leche
- 0.75 cupQuebranta Pisco
- 0.75 tspGround Cinnamon
- 1.5 cupIce
- 3 unitEgg Yolk
Per serving
Nutrition
- kcal
- 346
- fat g
- 10.73
- carbs g
- 27.9
- fiber g
- 0.62
- protein g
- 8.7