Authentic Crema de Vie Cubana

If you are Cuban, there is no drink more traditional during Christmas and New Year’s celebration than an authentic crema de Vie Cubana! Sadly, this is a forgotten tradition for those currently living on the island. A recent report found that many if not all the ingredients are either ration or non-existing under a communist regime’s fail policies. The same can’t be said for those living abroad but especially in Miami, where the popular holiday drink is crafted and given as a gift during the season.

The history or origin of the crema de vie Cubana is murky. For one, why does a traditional recipe that dates back to colonial times still carry a French name to this day? Crème de Vie means crème of life in French. However, there is no such recipe in French cuisine! Yes, that is pretty much all we know about the crema de vie! It was brought to the Americas by the Spaniards in the 14^th century, where each country developed its unique recipe. For example, in Puerto Rico, it is called coquito. In Caribbean islands like Trinidad & Tobago and Barbados, it is called Ponche de Crème. These drinks should not be confused with Eggnog, although they are very similar in many ways. The traditional American Eggnog is related to a British drink called “posset.” The posset is a hot, milky, ale-like drink sometimes with eggs and figs that dates back to the 13th century and popular with monks.

This post has a lot to do with what I perceive as objecting to a deviation from tradition. Now that we live in Southwest Florida, things you grew up taking for granted back in Miami are all of a sudden missed! There is no stopping at the corner Cuban bakery around here for some pastelitos or colada! So, when I decided to make some crema de vie this Christmas, I did as I usually do, go to YouTube and look up a top-ranking recipe! The issue with that is that I discovered that some of the top-ranking videos were recipes with foreign things like powder milk, corn syrup, cooking eggs, and others! I have enjoyed crema de vie for over 50 years, and I know that none of that belongs in an authentic and traditional Cuban crema de vie!

As a YouTuber, I struggle with adding recipe videos to my channel, one that I started to showcase DIY projects! But, there have to be exceptions to the rules, and Cuban crema de vie made with powder milk and corn syrup is one of them! I called my mom, got the scoop on the hundred-year-old family recipe, and decided to make a video about it! Here it is!

• 2 Cups of Sugar
• 2 Cups of Water
• 1 pinch of Salt
• 1 tsp Vanilla extract
• 1 Stick of Cinnamon
• 1 Can Sweet Condensed Milk
• 1 Can of Evaporated
• 6 Extra Large Eggs
• .5 / 1.5 Cups of Dark Rum

After collecting all your ingredients, making an authentic crema de vie Cubana starts by making a simple syrup. Place your sugar and water in a pan over medium-high heat and bring it to a boil. Stir to dissolve the sugar. Once clear, add the cinnamon stick. You have to keep an eye on this because it will boil over when you least expected it; it could be dangerous. When it comes up to temp, let it boil for about 30 seconds, turn off the heat and let it stand on top of the stove for 15-20 minutes.

While that cools off, work on the eggs. Separate your egg whites and yokes into a large mixing bowl using whichever method you find most efficient. For me, the egg white falling between the fingers method works best. To this bowl, add a pinch of salt and one tablespoon of vanilla extract. Go ahead and mix it a little, just enough to break the eggs and mix the vanilla.

We are now ready for the rum. When it comes to how much rum, the recipes are all over the place. The amount ranges anywhere from half a cup to a cup and a half. My mom suggested going halfway with one cup, and that seems to work well! Pour the desired amount of rum into the egg mixture and whisk vigorously for a minute or two. Then let it stand for about 10 minutes. That will temper the eggs and that way we don’t have to cook it! I find that when you cook the mixture, it gets thick, and I don’t like that!

After 10 -15 minutes have elapsed, our simple syrup should be much cooler, and the eggs tempered! To the egg mixture, add two cans of milk and simple syrup. After making sure everything is well incorporated, strain your mixture into another bowl before pouring it into a bottle! If, after bottling, it feels hot to the touch, consider leaving it outside to cool off for another 20-30 minutes. Refrigerating your crema de vie for 8-12 hours before consuming is highly recommended, and always make sure to shake the bottle well before serving. Some recipes call for freshly ground nutmeg and even lemon zest, but I beg you to try this traditional family recipe before making any alterations!

As always, thank you for visiting, thank you for watching, and I look forward to having you as a subscriber at the Cuban Redneck DIY channel on YouTube!