Algarrobina Recipe

Combine powdered algarrobo/carob and 1 cup water in a small saucepan. Whisk to dissolve major lumps and bring to a gentle simmer over medium-low heat.

Add dark brown sugar or panela and stir until dissolved. Continue simmering gently for 8–12 minutes until the mixture reduces slightly and thickens to a syrupy consistency. Stir occasionally to prevent burning.

Remove from heat and stir in vanilla extract. Let cool completely, then strain through a fine mesh sieve or cheesecloth to remove any solids. Transfer to a clean jar; refrigerate. Yields about 3/4–1 cup syrup.

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water while you prepare the cocktail so it will be nicely chilled.

If using egg white for froth: do a dry shake first. Add pisco, algarrobina syrup, sweetened condensed milk, milk or cream, lime juice, egg white (if using), and optional simple syrup into a cocktail shaker without ice.

Dry-shake vigorously for 20–30 seconds. This emulsifies the egg white and helps create a silky foam.

Add a large handful of ice to the shaker (about 4–6 large cubes or ~1 cup) and shake again vigorously for 12–18 seconds until the shaker is very cold to the touch. This chills and slightly dilutes the drink, balancing sweetness.

Discard ice or water from the chilled glass. Double strain the cocktail into the chilled coupe or rocks glass using a fine mesh strainer to remove ice chips and any solids.

Garnish by grating a little dark chocolate or dusting a pinch of cinnamon over the foam. Serve immediately.

If omitting egg white: combine all liquid ingredients with ice in the shaker and shake once for 12–18 seconds, then strain and garnish as above.

Taste and adjust: if you prefer it sweeter or more caramel-forward, add up to 0.25 oz more algarrobina syrup or simple syrup and stir or briefly re-shake with ice.