Crema de vie (aka Cuban eggnog) is a traditional Cuban drink made with sweetened condensed milk, rum and star anise. So good!
- 1 can sweetened condensed milk (14 ounces)
- 1 can evaporated milk (12 ounces)
- 6 egg yolks
- 1/2 cup rum
- 1 teaspoon vanilla
- pinch of salt
- 1 cup sugar
- 2 cups water
- 2 star anise (2 full stars)
- Cinnamon for garnish
Make Simple Syrup
- Mix 2 cups of water, 1 cup sugar and two star anise. Add to a sauce pan and bring to a boil. Cook for 5 minutes or until it thickens slightly. Let cool.
- Remove the star anise from the cooled syrup and add to a blender, along with the evaporated milk, sweetened condensed milk, egg yolks, rum, vanilla and pinch of salt. Blend on low for a few minutes.
- Strain and pour into a bottle and refrigerate overnight. You need to give the flavors some time to mellow and get to know each other.
If you have an issue with using raw eggs, you can cook the eggs:
- Heat the evaporated milk over medium heat until it’s warm, but not boiling. Should take about 8-10 minutes .
- Beat the egg yolks in a bowl, then slowly add a few spoonfuls of the milk to the eggs to temper them. Continue to add the warm milk to the eggs a bit at a time. You don’t want the eggs to cook. Once you’ve added all the milk to the eggs, return to the pot and cook on medium heat for 5 minutes, stirring constantly so the eggs don’t settle and cook at the bottom of the pan. Let it cool and strain before mixing with the other ingredients. Blend as indicated above.
Serve with a sprinkle of cinnamon. Refrigerate overnight before using, it’s much better that way.
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