A cold, creamy Peruvian cocktail built on pisco with evaporated milk and condensed milk, bound with egg for a silky body and a fine foam. Sweet, smooth, and lifted by vanilla, finished with a touch of cinnamon. Served icy cold.
Chill the evaporated milk, condensed milk and pisco quebranta before starting. Since this uses raw egg white, use very fresh, clean eggs and serve the cocktail right away.
Add the evaporated milk, condensed milk, egg white and vanilla essence to the blender. Blend for 20 seconds, until the mixture looks even and starts to foam.
Add the pisco quebranta and ice. Blend for
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Serve immediately and finish with ground cinnamon on top. It should be icy, silky and sweet without hiding the aroma of the pisco.
