Bolivian Recipes: Sucumbé

Traditional winter cocktail with cinnamon and Singani, the national spirit of Bolivia, for the festival of San Juan. Learn how easy it is to prepare Sucumbé.

INGREDIENTS FOR SUCUMBÉ

  • 1 liter of milk
  • Singani
  • 100 grams of sugar

Cinnamon Sticks / Whole Cinnamon (50 g)

BUY

Clove / Cloves (30 g)

BUY

PREPARATION OF SUCUMBÉ

  • 1. Heat a pot on the stove to about 80 degrees.
  • 2. Add two cloves.
  • 3. Add two cinnamon sticks
  • 4. Add the liter of milk
  • 5. Stir the milk continuously so that it doesn't burn.
  • 6. Separate the 3 eggs, the egg whites and the egg yolks, and place both in separate bowls. The bowl for the egg whites should be large enough so that we can add the milk later.
  • 7. First, add 2 tablespoons of sugar to the warm milk.
  • 8. Mix the sugar with the milk while it is being heated to about 80 degrees.
  • 9. You can whip the egg whites parallel to stiff egg whites.
  • 10. Make sure that the milk is heated to a medium temperature during this time and does not burn.
  • 11. Gradually add the remaining sugar to the egg whites.
  • 12. Add the egg yolks one by one to the egg whites and mix everything well with the hand mixer without interruption.
  • 13. Continue to beat the mixture to evenly combine the egg yolk with the egg whites.
  • 14. The mixture should ultimately achieve a creamy substance.
  • 15. Don't forget to stir the milk regularly so that it doesn't burn and the sugar doesn't stick to the bottom.
  • 16. The milk should be warmed and form a little foam on the surface.
  • 17. Important: The milk should not boil
  • 18. Beat the egg whites and egg yolks with the mixer until they have a creamy consistency.
  • 19. Remove the milk from the heat and strain it through a sieve into a bowl.
  • 20. Beat the egg whites and egg yolks with the hand mixer/blender. 
  • 21. Gradually pour the hot milk into the container with the prepared egg cream.
  • 22. Continue beating with the hand mixer until all the milk is incorporated. Make sure the bowl is a good size to hold all the milk.
  • 23. A bit of foam should form on top of the mixture over time. Then you have done everything right.
  • 24. You can use a teaspoon to check if the mixture is really frothy enough.
  • 25. For serving, use a small glass Singani, the Bolivian national spirit, directly into the cocktail glass and then add our mixture. Finally, the foam follows, which we obtained by mixing the milk with the eggs.
  • 26. Finally, we add some ground cinnamon on top of the foam.
  • 27. If you like, you can also add a cinnamon stick and cloves for garnish.
  • 28. Our Sucumbé is ready to drink. This amount is enough for four people and is particularly suitable for cold nights. Cheers!