This warm and comforting drink is made with singani, a typical Bolivian grape spirit, combined with milk, sugar, and cinnamon. Sometimes, a touch of cloves or vanilla is added to enhance its aroma and flavor.
The process of making sucumbé involves heating the milk and carefully mixing it with singani and spices, achieving a perfect balance between sweetness and the warmth of the alcohol. This beverage is usually served hot, making it ideal to ward off the cold of La Paz nights and to accompany family and social gatherings.
Sucumbé Pachamama
Ingredients
½ Bottle of singani
2 liters of Milk
6 tablespoons of Sugar
2 Eggs
1 Cinnamon stick
1 Clove
Preparation
Step 1 : To prepare sucumbé, start by boiling the milk in a pot, then add the cinnamon and sugar.
Step 2 : In a separate bowl, whip the egg whites to stiff peaks and then fold in the egg yolks.
Step 3 : Once the milk has boiled, remove it from heat and slowly add the eggs, stirring constantly to prevent them from curdling.
Step 4 : Next, pour in the singani and whisk until foam forms.
Step 5 : Finally, serve the sucumbé hot in individual cups to enjoy it at the perfect temperature.
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