Marisa Chafetz / Supercall

Essentially Peruvian Eggnog, this creamy dessert cocktail gets its name—and distinct flavor—from algarrobina syrup. Made from algarroba, bean-like pods that grow on carob trees, the syrup is bitter, woodsy and molasses-esque. The cocktail dates back to the 17th century when Spanish monks used pisco as a replacement for wine or rum in a traditional drink called ponche de huevos (egg punch). Over the years, the cocktail evolved into the Peruvian staple it is today: a mix of pisco, algarrobina syrup, condensed milk and egg whites, with a garnish of grated cinnamon. Like Eggnog, Algarrobina is a Christmas time tradition. Creamy, boozy, sweet and rich, it’s cozier than a hand-woven alpaca sweater. Note: Algarrobina syrup can be purchased online. It is also sometimes called carob syrup.



  • 2 oz Pisco
  • 1 oz Algarrobina syrup
  • 1 oz Condensed Milk
  • 1 Egg White
  • Ground cinnamon, for garnish


Contributed by Supercall

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