A bold Peruvian hot punch with a creamy body, emulsified with egg yolks and perfumed with cinnamon. It carries the classic kick of pisco and rum, the toasted depth of dark beer, and the dark sweetness of algarrobina. Direct tradition, no makeup: it warms the body and wakes the palate.
Place the dark beer, evaporated milk, cinnamon stick, and algarrobina manjar in a pot. Heat over medium-low for 6 to 8 minutes, stirring, until the manjar dissolves and the base smells toasted.
In a bowl, whisk the egg yolks with the gum syrup for 1 minute, until lighter and more fluid. No need to whip foam; just combine and prepare the emulsion.
Pour one ladle of the hot base over the
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Return the tempered mixture to the pot and cook over low heat for 3 to 4 minutes, stirring, until the punch thickens slightly and coats the spoon. Do not boil it hard: it will split.
Turn off the heat, remove the cinnamon stick, and add the quebranta pisco and gold rum. Stir for 30 seconds off the heat to combine without evaporating all the liquor’s punch.
Serve the punch hot and finish with ground cinnamon on top. It should be creamy, strong, and aromatic; one small cup is enough, because this punch does not whisper.
