Carob Cream Pisco Cocktail (Algarrobina)
Pisco blended with sweet carob syrup, milk and a whole egg until thick, pale brown and velvety, like a boozy dessert in a glass. A classic from northern Peru, finished with a dusting of cinnamon.
Servings
Ingredients
Nutrition
Per serving
Steps
Use safe, fresh eggs
Because the egg goes in raw, use the freshest eggs you can find, with clean, uncracked shells, and wash the shell under running water before cracking. If you can find pasteurized eggs, use them for extra peace of mind.
- 2 large eggs
✅ Done when: the eggs are clean and smell fresh, with no cracks
Load the blender
Crack the eggs straight into a blender jar. Add the , , evaporated milk, condensed milk and ground cinnamon.
- 2 large eggs
- 240 ml
- 240 ml
- 240 ml evaporated milk
- 60 ml condensed milk
- 1/2 tsp ground cinnamon
Blend with ice
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Taste and adjust
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Serve right away
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Use safe, fresh eggs
Because the egg goes in raw, use the freshest eggs you can find, with clean, uncracked shells, and wash the shell under running water before cracking. If you can find pasteurized eggs, use them for extra peace of mind.
- 2 large eggs
✅ Done when: the eggs are clean and smell fresh, with no cracks
Load the blender
Crack the eggs straight into a blender jar. Add the , , evaporated milk, condensed milk and ground cinnamon.
- 2 large eggs
- 240 ml
- 240 ml
- 240 ml evaporated milk
- 60 ml condensed milk
- 1/2 tsp ground cinnamon
Blend with ice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Taste and adjust
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve right away
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Algarrobina the syrup takes its name from the algarrobo, the carob-like tree that grows across the dry forests of Peru's northern coast around Chiclayo and Lambayeque. Local cooks learned to slowly boil down the tree's sweet pods into a thick, dark syrup used in desserts and tonics long before anyone thought to pour it into a cocktail glass.
At some point bartenders in the north, and later in Lima, began blending that syrup with pisco, milk and egg, turning a humble household syrup into one of Peru's most famous dessert cocktails, now poured at weddings, parties and bars across the country.
⭐ Why It's Famous
It is loved for being rich and comforting rather than sharp, closer to a creamy dessert than a typical cocktail, yet still carrying the warmth of pisco underneath.
💡 Fun Fact
The same algarrobina syrup used in this drink is also stirred into desserts, breakfast drinks and even given to children as a tonic, since the carob pods it comes from are naturally sweet and nutritious.
Lambayeque region, northern Peru
-6.77°S, -79.84°W
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