Note: Algarrobina is a Peruvian superfood ingredient. It is the syrupy extract of the black carob tree, which is native to Peru. It is a natural sweetener with a rich flavor and a consistency similar to molasses. The traditional version of this cocktail is made with pisco.
Ingredients
- 1 cup ice
- 1 cup carob syrup
- 1 large egg
- 2 tablespoons sugar
- 2 ounces espresso coffee
- 2 ounces Tequila Herradura Silver
- 1 (15-ounce) can evaporated milk
- Ground cinnamon, for garnish
Method
- In the bowl of a blender, combine the ice, carob syrup, egg, sugar, coffee and Tequila Herradura Silver and blend until smooth. With the blender running, slowly dribble in the evaporated milk until it is incorporated. Pour the mixture into cocktail glasses, sprinkle with cinnamon and serve immediately.
My twist on my maternal grandmother’s algarrobina cocktail recipe, blending Tequila Herradura Silver with creamy evaporated milk, carob, and coffee instead of the traditional pisco. This recipe makes enough for a party, so invite your friends and enjoy…Cheers!