Crema de Vie
Crema de vie is the Cuban equivalent of American eggnog and it is absolutely delicious.
Servings: 8
Calories: 258kcal
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.