Authentic Peruvian Sabajón with Cinnamon and Vanilla
Indulge in this traditional Peruvian version of eggnog, bringing aromatic spices, creamy texture, and a touch of vanilla to your festive gatherings.
Preparation
Get these tasks done before you start cooking.
Preparing the Flavor Infusion
- 1
Combine dairy and spices
In a saucepan, combine the milk, cream, cinnamon sticks, vanilla bean seeds, and pod.
- 2
Heat to simmer
Heat over medium heat until just simmering, stirring occasionally.
- 3
Steep spices
Remove from heat and allow the spices to steep for 15 minutes.
Whisking the Egg Mixture
- 1
Whisk yolks and sugar
In a large bowl, whisk together the egg yolks and sugar until pale and fluffy.
- 2
Incorporate infused milk
Gradually whisk the infused milk into the egg mixture, ensuring it's fully incorporated.
- 3
Cook until thickened
Return the mixture to the saucepan and cook over low heat until it thickens slightly.
How to Make Authentic Peruvian Sabajón with Cinnamon and Vanilla
Total time: 1 h · Yields 6 servings
- 1
Simmer the Mixture
Gently heat until the sabajón coats the back of a spoon, about 8 minutes.
- 2
Strain and Mix
Strain the mixture through a fine-mesh sieve to remove solids, then stir in the Pisco and rum.
- 3
Chill Time
Allow the sabajón to cool to room temperature, then refrigerate for at least 2 hours before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Refrigerate for up to 3 days. Stir well before serving each time.
Can I make this ahead?
Yes, you can prepare the sabajón up to 2 days in advance.
What if I don’t have Pisco?
Substitute with brandy or cognac for a similar flavor profile.
Can I make it non-alcoholic?
Yes, omit the spirits and enjoy it as a rich, spiced custard drink.
What's the best way to reheat leftovers?
Gently warm on the stove over low heat; avoid bringing it to a boil.
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