Eggnog season is upon us, and Vancouver's Ancora--which showcases the intersection of Peruvian, Japanese and Canadian West Coast culture and ingredients--is celebrating the holiday season with a Peruvian take on the classic. Ancora's Eggnog Peruano features pisco and algarrobina syrup, made from the black carob tree indigenous to Peru. It is similar in texture to molasses, and gives this cocktail a sweet, caramel-like flavour.
Make a big batch at your holiday party with this recipe.
12 oz. evaporated milk
2 1/2 oz. condensed milk
2 1/2 oz. algarrobina syrup, (Peruvian carob syrup, found at specialty stores)
3 eggs
15 oz. pisco
10 ice cubes
Combine all ingredients in a large bowl, and blend with a hand blender until mixture reaches a frothy consistency.
Serve in coup glasses with a sprinkle of grated cinnamon on top of each.
- Yield:
- 12 cocktails
