The Ultimate Eggnog Recipe
By Liliana Moyano for Shine Latina
Mi nana was great in the kitchen and had some very unique recipes that the family requests on special occasions to this day. She was famous for her empanadas, bean soup and caspiroleta. Caspiroleta is a dairy based drink she made before bedtime; it was the perfect, warm treat before going to sleep.
As we grew older, her version of caspiroleta became a holiday tradition when she decided to make it more festive by adding rum. The texture and flavor is similar to eggnog but not as sweet, spiced with cinnamon, brown sugar and a dash of flour to help thicken the mixture. Gearing up for the holidays, I got the recipe from my nana to recreate it this season. Enjoy it while chatting up your loved ones. ¡Salud!
Try this recipe with my plantain soup
Ingredients
(2 servings)
2 cups milk
2 tsp. brown sugar
1 egg
2 oz. dark rum
Directions
Warm up the milk in a pot set at low heat. Gradually whisk in sugar to the milk. Separate the egg yolk from the white, and beat the white the egg for 7 minutes or until soft peaks form. Slowly add egg white to the milk, continuously whisking.
In another container, blend the egg yolk with the rum, and add the mixture to the warm milk. You can serve immediately as a hot drink or serve over ice. Garnish with a cinnamon stick if desired.
