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Cover: Shaken and stirred

Recipes with Peruvian Algarrobina

10Jul 12

Peruvian Algarrobina

Peruvian Algarrobina
Unlike the Pisco Sour, which is claimed by both the Peruvians and the Chileans, I think it’s safe to say that the Algarrobina cocktail (made with the spirit Pisco) is uniquely Peruvian. When I was in Peru, it was offered to me as a pre-dinner drink, but I prefer to reserve this creamy and sweet, eggnog style cocktail for after dinner, as the mixture of algarrobina or carob syrup, condensed milk and egg yolk makes it a dessert in itself!

Algarrobina is a syrup produced from the pods of the Black Carob tree, a leguminous tree that grows in South America. The carob syrup that you can get in Europe is most likely to be from the Carob tree, which is native to the Mediterranean region, but is similar to the one used for Algarrobina. Carob syrup is often used to make an alternative for chocolate, as it contains neither caffeine nor an alkaloid that is found in chocolate and that can be toxic to some people and pets.

If you have a really sweet tooth, you could pair it with this basic sponge cake recipe. Eat them separately, or pour over the cocktail on the soft sponge for a moist treat.

Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 1
  • 6cl Peruvian Pisco
  • 1.5cl carob syrup
  • 3cl condensed milk
  • 1 small egg yolk
  • 3 ice cubes
  • ground cinnamon for garnish
  1. Mix all the ingredients except the cinnamon in a blender, until the ice has liquified.
  2. Serve in a chilled glass and sprinkle with cinnamon.


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