Ingredients
Units
- 1 liter of milk
- 300 ml of pisco or another brandy, in the USA (vodka)
- 2 yolks
- 3 cloves
- 1 cinnamon stick about 6cm long
- 3 tablespoons instant coffee (Nescafé Colombian)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, place the milk, cloves, and cinnamon.
- Heat on medium-high. Keep an eye on, because milk can boil and overflow easily.
- When milk is warm, take 1/2 cup, dissolve the coffee in it, return everything to the pot, and continue heating and stirring occasionally.
- In a medium bowl, beat the egg yolks with the sugar until combined well, a minute with a fork.
- Once the milk starts boiling, lower the heat to a minimum and get 1/2 cup of boiling milk and keep adding to the yolk mixture, always whisking, repeat with 2-3 1/2 cups of milk.
- Return everything to the pot and continue heating and stirring until thickened. Increase heat to medium—about 5 minutes.
- Cool and add vanilla and liqueur.
- Taste and adjust the sugar and liqueur to taste. Strain.
- Bottle and kept refrigerated for up to 10-12 days. Serve cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: drink
- Method: Stove cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 220
- Sugar: 14.9 g
- Sodium: 60.6 mg
- Fat: 5.5 g
- Saturated Fat: 2.8 g
- Carbohydrates: 16.3 g
- Fiber: 0.4 g
- Protein: 4.9 g
- Cholesterol: 59 mg