Courtesy of Yolanda Arzani

In the middle 1800s, a large Italian community developed in Gutierrez Zamora, and many of these people became beneficiadores, the processors of green vanilla and the middlemen in selling the vanilla to Americans and Europeans. This recipe is similar to egg nog and is a popular Mexican holiday drink, which was brought to Mexico in the 19th century by European families and is still enjoyed by families at special events. This particular recipe was a specialty of Yolanda Arzani's grandmother. Although Yolanda now lives in the United States, this recipe brings back fond memories of her childhood in Gutierrez Zamora.

Ingredients:

• 5 egg yolks
• 1 can sweetened condensed milk
• 2 cans of water
• 1 Mexican vanilla bean, sliced open
• grain alcohol (or substitute vodka, rum or brandy) to taste (1/4 cup or more)

Instructions:

In a saucepan mix the water with the milk, using a wooden spoon, and heat over medium high heat until it boils. Reduce heat and add the vanilla bean. Simmer for about 5 minutes. Let it cool completely.

When cool, stir together the egg yolks and strain them into the milk mixture. Put back on low heat, stirring constantly with a wooden spoon, until you hear mixture beginning to bubble. (Some of the mixture will stick to the wooden spoon at this point, which is another indication that it is done.) Remove from heat and let it cool.

When it is completely cool, add the alcohol, little by little, stirring constantly. Then strain into clean bottles and refrigerate. It can be kept in the refrigerator for about six months.

Use as a beverage, or as a sauce for cake or ice cream.

Comments (0)

Subscribe to this comment's feed

Name

Email

Website

Title

Comment

smaller | bigger

Subscribe via email (registered users only)

I have read and agree to the Terms of Usage.

Write the displayed characters

Add Comment