Want to know what the biggest holiday tradition is for Cubans? It’s making this Cuban eggnog called Crema de Vie!
Ok, so maybe not the biggest tradition but it’s definitely up there with Cuban Christmas and all the fixings — lechon asado, yuca with mojo, Cuban buñuelos, and flan de queso. As a matter of fact, this eggnog recipe has very similar ingredients to flan so honestly, what’s not to like?! Flan is delicious!
Crema de Vie translates to “cream of life”, and it tastes very sweet, rich & creamy, and way better than the store-bought kind. We enjoy Crema de Vie every year in my Cuban family even if it is 80ºF here in South Florida during the holiday season.
Let me show you how to make it!
Why You’ll Love This Recipe
- A nostalgic Cuban holiday classic! Your entire family will enjoy this all holiday season from Noche Buena to New Year’s Eve. It also makes for a great gift!
- Easy, homemade eggnog recipe. Skip the store-bought eggnog and make this rich & creamy crema de vie recipe at home in just 20 minutes without the eggy taste.
- Made with few ingredients. This recipe comes together fairly easily with just 5 ingredients plus the cinnamon simple syrup. You can also make it ahead of time and enjoy it whenever you want!
Crema de Vie vs. Coquito
Both Cuban crema de vie and Puertorican coquito are holiday drinks made with similar ingredients.
The difference between the two is that crema de vie is thick Cuban eggnog made with eggs while coquito is made with coconut milk without eggs.
Ingredients You’ll Need
- Cinnamon simple syrup. Granulated sugar + water + cinnamon stick.
- Egg yolks. Eggnog calls for eggs, of course! And don’t worry, we’re going to temper the eggs in this Cuban eggnog recipe to reduce the risk of salmonella. Win-win!
- Evaporated milk. This will add richness to the drink without diluting it.
- Sweetened condensed milk. This will sweeten the Cuban eggnog as well as make this drink super creamy.
- Vanilla extract. Enhances the flavor of the eggnog.
- White rum. I recommend Barcardi white rum as it provides a light but balanced flavor.
When you’re done making this eggnog recipe, make one of my other easy drink recipes!
Recommended For This Recipe
High Speed Blender
I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!
Step-By-Step Instructions
- Make the cinnamon simple syrup. In a large saucepan, heat granulated sugar with water, and the cinnamon stick at medium-high heat, about 3-4 minutes, until all the sugar is dissolved. Transfer to a large measuring cup or bowl. Set aside and save the cinnamon stick.
- Heat the milk. In a large bowl, place your egg yolks. Set aside. In a saucepan, heat up the evaporated milk at medium-high heat for about 4-5 minutes.
- Temper the eggs. Slowly pour the heated evaporated milk over the eggs while whisking to combine. Be careful not to pour in too much milk at a time or you will get scrambled eggs and will have to start over. This step will help reduce your risk of salmonella. Don’t skip this step!
- Blend the ingredients. Once the egg and milk mixture has cooled, transfer it to a blender then add the simple syrup, sweetened condensed milk, vanilla extract, and rum. Blend until all is well combined and frothy.
- Chill the eggnog. Transfer to a large bottle or swing-top bottle, add the cinnamon stick, and place in the fridge for 1 hour to chill or overnight. Stir before serving. The eggnog will taste better the longer it sits in the fridge.
Recipe Tips
- Makes a GREAT holiday gift. You can transfer the crema de vie to a swing-top glass bottle and gift it this holiday season. Everyone will LOVE it!
- Kid-friendly version? If you want to make a version of crema de vie for kids, you can make the recipe without the rum and then serve the Cuban eggnog to the adults with a shot of rum for them to mix in themselves.
- Make it ahead the time. You can make this recipe and chill it for up to 2 days ahead of time. It actually tastes better the longer it sits in the fridge!
Crema de Vie (Cuban Eggnog)
Ingredients
- 1 1/2 cup granulated sugar
- 1 1/2 cup water
- 1 cinnamon stick
- 6 large egg yolks
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup white rum* or more to taste
Instructions
- Make the cinnamon simple syrup. In a large saucepan, heat granulated sugar with water, and the cinnamon stick at medium-high heat, about 3-4 minutes, until all the sugar is dissolved. Transfer to a large measuring cup or bowl. Set aside and save the cinnamon stick.
- Temper the eggs. Slowly pour the heated evaporated milk over the eggs while whisking to combine. Be careful not to pour in too much milk at a time or you will get scrambled eggs and will have to start over. This skip will help reduce your risk of salmonella. Don't skip this step!
- Blend the ingredients. Once the egg and milk mixture has cooled, transfer it to a blender then add the simple syrup, sweetened condensed milk, vanilla extract, and rum. Blend until all is well combined and frothy.
- Chill the eggnog. Transfer to a large bottle or swing-top bottle, add the cinnamon stick, and place in the fridge for 1 hour to chill or overnight. Stir before serving. Enjoy!
Sandy says
Love recipe….have had a taste for both milks from childhood in PR.
Karen says
First time making this after my father passed and took his recipe with him. It was delicious! Now Noche Buena will feel a little more complete!
Jamie Silva says
Oh Karen, I lost my father last year too so I understand how you feel. I hope this recipe becomes your new favorite. Big hug!
Melissa says
Made this for a holiday party. It was delicious! I didn’t have a drop left. Now I know I need to double the recipe.
Jamie Silva says
Love to hear it! Thanks for sharing, Melissa! :)