Ingredients
3 oz. BarSol Pisco Puro Quebranta
2 oz. Evaporated Milk
2 oz. Carob Syrup (Algarrobina syrup)
1 Egg Yolk
Cinnamon powder
How to make it
It can be made in a Boston shaker but we recommend to use a blender to achieve a better texture. In a blender with some ice, add all the ingredients and blend until achieving a creamy consistency. Serve in a rocks glass or any specialty glass of your preference. Garnish by sprinkling some cinnamon powder.
