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.

Authentic Peruvian Sabajón with Cinnamon and Vanilla

Name: Authentic Peruvian Sabajón with Cinnamon and Vanilla
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Beverage
Ingredients: 6 large egg yolks; 1 cup granulated sugar; 2 cups whole milk; 1 cup heavy cream; 1 vanilla bean; 2 cinnamon sticks; ½ teaspoon freshly grated nutmeg; 1 cup Peruvian Pisco; ½ cup dark rum; Ground cinnamon; Cinnamon sticks

A creamy, spiced cocktail to warm your nights

Indulge in this traditional Peruvian version of eggnog, bringing aromatic spices, creamy texture, and a touch of vanilla to your festive gatherings.

45 min
6
Intermediate

Ingredients

For the Sabajón Base

6 large egg yolks

1 cup granulated sugar

2 cups whole milk

1 cup heavy cream

For the Flavor Infusion

1 vanilla bean

split and scraped

2 cinnamon sticks

½ teaspoon freshly grated nutmeg

For the Spirits

1 cup Peruvian Pisco

½ cup dark rum

Optional Garnishes

Ground cinnamon

for dusting

Cinnamon sticks

for stirring

Preparation

Preparing the Flavor Infusion

Combine dairy and spices

In a saucepan, combine the milk, cream, cinnamon sticks, vanilla bean seeds, and pod.

Heat to simmer

Heat over medium heat until just simmering, stirring occasionally.

Steep spices

Remove from heat and allow the spices to steep for 15 minutes.

Whisking the Egg Mixture

Whisk yolks and sugar

In a large bowl, whisk together the egg yolks and sugar until pale and fluffy.

Incorporate infused milk

Gradually whisk the infused milk into the egg mixture, ensuring it's fully incorporated.

Cook until thickened

Return the mixture to the saucepan and cook over low heat until it thickens slightly.

Cooking Process

Simmer the Mixture

Gently heat until the sabajón coats the back of a spoon, about 8 minutes.

Strain and Mix

Strain the mixture through a fine-mesh sieve to remove solids, then stir in the Pisco and rum.

Chill Time

Allow the sabajón to cool to room temperature, then refrigerate for at least 2 hours before serving.

Plating & Serving