This Cuban spin on traditional Egg Nog is meant to be served in a large format and consumed with family and friends. This spiced drink will perk up even the grayest of winter days and is the perfect companion to watch the snow fall or huddle around the Christmas tree.
Crème de Vie (Cuban Egg Nog)
Recipe and image courtesy of Havana Club Rum
- 4 parts Havana Club Añejo Blanco rum
- 8 parts Sweetened condensed milk
- 8 parts Evaporated milk
- 16 parts Sugar
- 8 parts Water
- 6 Egg yolks
- 1 tsp. Vanilla
Mix the sugar and water together over very low heat, stirring constantly until the sugar dissolves, about 3 minutes. The heat must be just low enough so that the sugar doesn’t caramelize, but yields a thick, sugary water. Place the egg yolks in a blender and mix with the condensed milk. Slowly add the evaporated milk and mix completely. Flavor with vanilla. Pour the egg yolk and milk mixture into the sugar-water, and mix together. Finally, stir in the rum.