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Caspiroleta

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  • Prep 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 4
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Martha Salas This is an authentic Latin American recipe, prepared in the Andean regions. It’s a sweet, easy and delicious drink, made with milk, eggs, cinnamon, liquor and sugar. Just perfect for the holidays!
by Martha Salas
Updated Oct 31, 2014
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Ingredients

  • 1 liter whole milk
  • 4 cinnamon sticks
  • Sugar to taste
  • 5 eggs
  • 1/8 teaspoon salt (a pinch)
  • 1 glass brandy
  • 1/4 teaspoon vanilla extract (optional)
  • Cinnamon powder

Directions

  •  
    1
    Pour the milk into a large pot, and add the cinnamon sticks and sugar to taste. Cook over medium heat, stirring with a wooden spoon for about 3 minutes.
  •  
    2
    While the milk is cooking, separate the egg yolks from the whites.
  •  
    3
    Use a hand whisk to beat the egg yolks together with the brandy in a deep bowl. In another bowl, use an electric mixer to beat the egg whites with the pinch of salt to form stiff peaks.
  •  
    4
    Remove the cinnamon sticks from the milk mixture and proceed to incorporate the beaten yolks and brandy. Cook over medium heat and gently stir with the wooden spoon or molinillo (stirrer), preferably.
  •  
    5
    Slowly add the whites that have been beaten to stiff peaks, and, if you want, add vanilla extract, lower the heat or stove temperature, and continue beating until thickened. Remove from the heat, serve in cups or glasses, sprinkle with cinnamon, and enjoy!

Expert Tips

  • tip 1
    Don’t let the milk boil or it will spill over. Keep the temperature at medium-low.
  • tip 2
    You can substitute rum, pisco, wine or aguardiente for the brandy.
  • tip 3
    Preferably serve hot.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Martha Salas This is an authentic Latin American recipe, prepared in the Andean regions. It’s a sweet, easy and delicious drink, made with milk, eggs, cinnamon, liquor and sugar. Just perfect for the holidays!
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