A decadent cocktail that combines the smoothness of pisco with the creaminess of almond milk and the bold flavor of espresso, sweetened with homemade syrup and finished with a sprinkle of cinnamon.
Ingredientes
- 60 ml transparent pisco 40°
- 45 ml almond milk
- 30 ml espresso coffee
- 30 ml syrup (brown sugar syrup)
- Ground cinnamon
Preparation
- For the almond milk: Peel the almonds by adding hot water and then cold water. Add 300 g of almonds and 500 ml of water to a blender. Once the almonds are blended, strain the drink.
- For the syrup: In a pot, add 200 g of brown sugar and 200 cc of water, heat on low until the sugar completely dissolves. Let cool.
- In a shaker with 5 ice cubes, add the syrup first, then the almond milk and coffee, and finally the pisco.
- Shake vigorously for 10 seconds, strain into a pre-chilled cocktail glass.
- Finish by sprinkling cinnamon and garnishing with halved almonds.
Glassware
Cocktail glass
