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    Home » Recipes » Drinks » Crema de Vie

    Published: Dec 16, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Crema de Vie

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    Tis the season for crema de vie! Crema de vie is the Cuban equivalent of American eggnog and it is absolutely delicious. It's always enjoyed during the holidays and particularly during Noche Buena.

    Crema de vie translates to "cream of life" and when the weather dips down, this drink is the perfect life savor.

    Why you'll love it

    • Easy to make and ready in 10 minutes.
    • Great for any holiday party or to bring to your Noche Buena gathering.
    • Easily customized.
    • Great to give as a gift.

    What equipment will you need to make this?

    You'll need a blender and a glass container for storage.

    Ingredients

    • Pasteurized egg yolks
    • Condensed milk
    • Evaporated milk
    • Sugar
    • Water
    • Cinnamon stick
    • Vanilla extract
    • Salt
    • Aged Rum

    Instructions to make crema de vie

    Start by making the cinnamon simple syrup. Place the sugar, water and cinnamon stick in a medium sauce pan over medium high heat. Stirring occasionally until the sugar dissolves. Once the sugar dissolves remove from the heat and set aside.

    While the cinnamon syrup is cooking. Place your condensed milk and egg yolks into the blender and blend at high speed for 2 minutes.

    Slowly add in the evaporated milk, salt and vanilla extract to the blender while the blender continues at high speed. Blend for about 1 minute until everything is well combined.

    Begin to slowly temper into the blender the cinnamon simple syrup about ¼ cup at a time. Pour all of it it in very slowly while the blender continues to spin. At this time lower the speed of the blender by half.

    Lastly, add in your rum to the blender. Allow to blend for about another minute to make sure it's well combined.

    Then strain the Cuban eggnog using a large mesh strainer to get out any little clumps that didn’t break down.

    Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.

    Once ready to serve, garnish your glass with a cinnamon sugar rim.

    Pour in your crema de vie and add a little additional cinnamon or nutmeg as a garnish.

    Is Crema De Vie safe to drink?

    Because crema de vie is made with egg yolks, this question does come up at times. Adding the hot cinnamon simple syrup does cook the eggs in the liquid. Additionally, please be sure to use pasteurized eggs when making this recipe. Lastly, the additional of alcohol inhibits any bacterial growth in this Cuban egg-nog. All of this to say that crema de vie is safe to drink!

    Variations/Substitutions

    For my vegan and dairy free friends, feel free to swap out the regular evaporated and condensed milks for coconut evaporated milk. This simple swap will give you a dairy free crema de vie

    Don't like aged rum or ron añejo? Opt instead of a clear rum instead.

    Make this a kid friendly crema de vie by simply omitting the rum.

    Storage

    Store this in an airtight container in the refrigerator for up-to 1 week,

    Check out these other drinks

    • Starbucks Pistachio Latte Recipe
    • Spanish Hot Chocolate
    • Guava Coquito Recipe
    • Dominican Hot Chocolate
    Print Recipe
    5 from 1 vote

    Crema de Vie

    Crema de vie is the Cuban equivalent of American eggnog and it is absolutely delicious.
    Prep Time6 mins
    Cook Time4 mins
    Cooling time2 hrs
    Total Time2 hrs 10 mins
    Course: Drinks
    Cuisine: cuban
    Servings: 8
    Calories: 258kcal
    Author: Cari

    Equipment

    • 1 blender

    Ingredients

    • 4 Pasteurized egg yolks
    • 1 can Sweetened condensed milk
    • 1 can Evaporated milk
    • 1 cup Granulated white sugar
    • 1 cup Water
    • 1 Cinnamon stick
    • 1 ½ teaspoon Vanilla extract
    • ¼ teaspoon Salt
    • 1 cup Aged Rum
    • Cinnamon sugar garnish

    Instructions

    • Start by making the cinnamon simple syrup. Place the sugar, water and cinnamon stick in a medium sauce pan over medium high heat. Stirring occasionally until the sugar dissolves. Once the sugar dissolves remove from the heat and set aside.
    • While the cinnamon syrup is cooking. Place your condensed milk and egg yolks into the blender and blend at high speed for 2 minutes.
    • Slowly add in the evaporated milk, salt and vanilla extract to the blender while the blender continues at high speed. Blend for about 1 minute until everything is well combined.
    • Begin to slowly temper into the blender the cinnamon simple syrup about ¼ cup at a time. Pour all of it it in very slowly while the blender continues to spin. At this time lower the speed of the blender by half.
    • Lastly, add in your rum to the blender. Allow to blend for about another minute to make sure it's well combined.
    • Then strain the Cuban eggnog using a large mesh strainer to get out any little clumps that didn’t break down.
    • Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.
    • Once ready to serve, garnish your glass with a cinnamon sugar rim. Pour in your crema de vie and top with a little additional cinnamon or nutmeg as a garnish

    Notes

    For my vegan and dairy free friends, feel free to swap out the regular evaporated and condensed milks for coconut evaporated milk. This simple swap will give you a dairy free crema de vie
    Don't like aged rum or ron añejo? Opt instead of a clear rum instead.
    Make this a kid friendly crema de vie by simply omitting the rum.

    Storage

    Store this in an airtight container in the refrigerator for up-to 1 week,

    Nutrition

    Serving: 6oz | Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 110mg | Sodium: 126mg | Potassium: 148mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 0.4mg
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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