The history of this sweet little drink traces back to Spain's conquest of Peru, and a drink called ponche de huevos, or egg punch. Blending up eggs, milk, sugar, booze and with a bit of spice ...

Alga­rrobina is an explosion of tangy, sour, chocolaty-nutty umami. It is used in the traditional cóctel de algarrobina, a sweet, creamy mixture of pisco, algarrobina, egg white, and condensed milk.

Recipe: Doris Rodriguez de Platt's family's Cocktail de Algarrobina. Serves 10. 3-4 eggs 1 cup pisco 1 cup evaporated milk ¼ cup sweetened, condensed milk ¼ cup algarrobina (carob syrup) 10 ice ...

This eggnog-like beverage contains pisco; sweetened, condensed milk and a special syrup from a tree Peruvians call "the tree of life." ...

Algarrobina syrup is undeniably sweet, with a tannic edge. Blending up eggs, milk, sugar, booze and with a bit of spice grated on top — sounds like eggnog, right? But use pisco instead of rum ...

Blending up eggs, milk, sugar, booze and with a bit of spice grated on top — sounds like eggnog, right? But use pisco instead of rum; sweetened, condensed milk in place of fresh milk and cream and a ...