Sucumbé is a traditional Bolivian beverage, especially enjoyed in La Paz during festivities like San Juan and the City Anniversary. It is prepared with milk, cloves, cinnamon, and singani, perfect for enjoying on cold nights.
Sucumbé is a traditional Latin American dessert that delights the sweetest palates. Its smooth texture and coconut flavor make it a unique delicacy.
It is important to use authentically Bolivian brands like San Pedro, Rujero, or Casa Real. An absolute delight for the taste buds!
Undoubtedly, it is perfect for sharing at a gathering with friends or family.
Sucumbé
Ingredients
2 liters of Milk
2 Eggs
1 Cinnamon stick
1 Clove
Singani
Preparation
Step 1 : To prepare this drink, bring the milk together with the cinnamon and sugar to a boil in a pot.
Step 2 : Meanwhile, in another container, beat the egg whites until stiff peaks form and add the egg yolks.
Step 3 : Once the milk is hot but not boiling, remove it from the heat and gradually add the beaten eggs, stirring constantly to prevent curdling.
Step 4 : Finally, add the singani and whisk the mixture with a molinillo until foam forms.
Step 5 : Currently, the recipe is made without eggs, and the foam is obtained directly from the milk itself.
Step 6 : Additionally, the cinnamon stick has been replaced with a pinch of ground cinnamon, which not only adds flavor but also serves as decoration.
Preparation (simple version)
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