My mom is known for whipping up a tasty beverage called crème de vie, literally French for “cream of life.” Make what you will of the name, but once you taste it you’ll understand.
This delicious holiday cocktail reminds me of my mom since she makes it every year and because I actually don't know anyone with more of a zest for life than my mother. So the drink perfectly matches her personality!
You definitely don't need many ingredients. Some room temperature yolks.
A can of what could be my favorite food on the planet- sweetened condensed milk. Leche condensada is how I always heard it from my Cuban relatives.
Mixing it with the simple syrup. (Recipe included below.)
A little of the highest quality vanilla you can find.
You need to run it through a strainer several times to make sure you get the smoothest drink possible.
I like to pour the finished product into a container and keep it in the fridge.
You've got to shake it up before pouring it in a glass.
And speaking of glasses, be sure to use cute, rather small ones. I love pouring crème de vie into my delicate antique glasses!
crème de vie
Crème de vie is sometimes mistaken for simple eggnog but believe me, it’s far superior. I grew up drinking it with my mom when we were in the kitchen cooking up a holiday storm. A small amount of this nectar goes a long way. Made with one of my favorite ingredients on the planet, sweetened condensed milk, it’s like drinking a heavenly dessert.
2 cups granulated sugar
1 cup water
1 cinnamon stick
simple syrup (recipe above)
1 can sweetened condensed milk
6 egg yolks
1 cup of Spanish cider, (Sidra)
1 cup of rum (2 if you’re not using Spanish cider)
1 tbsp vanilla
1 tsp cinnamon powder
crème de vie
Place all ingredients into a pot. Do not stir. Bring to a boil then lower to medium high and cook until the sugar disappears. Test with a wooden spoon. Let it cool on the spoon, it should be sticky to the touch.
Set aside and let it cool completely.
Mix all ingredients except the nutmeg in a bowl and whisk. Strain three times through a fine mesh colander. Be sure to catch all the remnants of yolk. Do not force them through the strainer.
Pour into a beautiful aperitif glass or shallow wine glass and top with a dash of nutmeg.