Raise your glass of Crème de Vie and toast with us “El año que viene estamos en Cuba” or “Next year we’ll be in Cuba” if you don’t speak Spanish. But first, let’s have this Cuban Egg Nog Recipe so you can make a glass of it.
Crema de vie – Cream of life
Please Rate this Recipe
- 1 can condensed milk
- 1 can evaporated milk
- 6 egg yolks
- 2 cups sugar
- 1 cup water
- 1 tsp vanilla
- Rum – regular or spiced at least half a cup – any less isn’t worth it!
- Heat water and sugar in a pot until the sugar has dissolved and the water is clear.
- In a blender, mix the two cans of milk, egg yolks and vanilla until thoroughly mixed.
- When the syrup is ready, pour the egg mix into the pot and stir continuously over med-low heat.
- After a minute, pour in the rum – as much as you want – the more the better, and remove from heat.
- When the nog has cooled down, transfer to an empty bottle and refrigerate several hours or overnight.
- I always sprinkle just a pinch of cinnamon and nutmeg into mine for an extra flavor kick.
In Cuban Holiday Tradition, the Noche Buena, Christmas Eve, is a time for family and friends to gather and have a Christmas feast with roasted pig, black beans and rice, (Moros y Cristianos) fried plantains, yuca and desserts like Arroz con leche (rice pudding), or rum cake and topping it off with a glas of Cuban Egg Nog (Crème de Vie).
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.