This post is also available in Spanish
To celebrate this years Mother’s Day, I thought I would introduce you to one of my mom’s favorite drinks, Sabajón Colombiano. Sabajón is the Colombian version of eggnog, spiked with Aguardiente (firewater), a strong alcoholic drink made from anise and sugar cane or rum. I personally prefer it with rum, but feel free to change the rum for aguardiente if you prefer.
Sabajón is a creamy, rich and delicious drink popular during the Christmas season, but is also enjoyed throughout the year and at other special celebrations around the country. My mom and aunts usually keep a bottle of Sabajón in the fridge all year-round for unexpected visitors and has been a staple at every family party for as along as I can remember.
I’m not much of a drinker, but this is one my favorite alcoholic drinks. Here is my mom’s easy Sabajón Colombiano recipe that is totally painless to make and absolutely delicious.
- 10 to 12 servings
- 6 cups of whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 6 egg yolks
- 2 tablespoons corn starch
- 1 can sweet condensed milk
- Rum to your taste, I use about 1 cup of rum for mine and my mom uses about 2 cups for hers.
- Ground cinnamon
- Place 5 cups of the milk with the sugar and vanilla in a pot and bring to a boil, cook on low heat for about 20 minutes, stirring occasionally.
- Place the rest of the milk, egg yolks, corn starch and the condensed milk in a blender. Blend until well combined.
- Add the egg yolk mixture slowly to the milk and stir well. Continue over low heat and simmer, stirring often, until slightly thickened, about 8 to 10 minutes.
- Remove from the heat and let it cool. Strain the mixture through a sieve and pour into a serving pitcher.
- Cool down completely and stir in the rum or aguardiente. Add more milk if necessary.
- Refrigerate until ready to serve. Serve the eggnog in glasses, sprinkle with ground cinnamon.