When I was a little girl, I looked forward to the Christmas Season for obvious reasons. I loved the presents. However, it was during this time of the year that I would watch my Mom in the kitchen as she prepared her famous Crème de Vie or Cuban Egg Nog.
It was a tradition to prepare bottles of this sweet and tasty drink and give it to the neighbors, family and friends. I especially remember toasting on Christmas Eve (Noche Buena) with this drink in hand.
Now, my mother’s recipe is not original. In fact, as I converse with friends and colleagues of Cuban descent, this recipe is popular in their households too.
Well, it is the Christmas Season. So here is the recipe. It means Creme of Life. Let me warn you, drink with care. You may not realize the effects until you have had too much.
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 6 egg yolks
- 2 cups sugar
- 1 cup water
- 1 tsp. vanilla
- ½ cup white rum (you can add more if you love rum like me)
1) Make your simple syrup. Start off by mixing the sugar and water together over very low heat. Stir it constantly until the sugar dissolves – about 3 minutes. It has to be just low enough so that the sugar doesn’t caramelize, but makes a thick sugary water.
2) Add the egg yolks in a blender and mix with the condensed milk.
3) Add the evaporated milk slowly and mix completely.
4) Add the vanilla. ( Use pure vanilla extract)
5) Pour the mixture into the sugar-water and mix together.
6) Finally stir in the rum.
7) Let mixture cool.
8) Pour into glass bottles and refrigerate. (It tastes better the next day)
9) Serve in shot glasses as an after dinner drink.
If you have a variation to this recipe, feel free to share it with me.