Colombian sabajón is a sweet, creamy alcoholic drink made with milk, egg yolks, sugar or condensed milk, and aguardiente. It is a traditional part of Christmas and New Year celebrations, when families prepare it at home and serve it chilled in small glasses alongside natilla, buñuelos and other holiday treats.
Its name is related to Italian zabaione, but Colombia developed its own distinct version: a pourable drink flavored with vanilla or cinnamon and traditionally finished with anise-flavored aguardiente.
Ingredients
- 1 liter whole milk (4 cups)
- 396 g sweetened condensed milk (1 can)
- 100 g granulated sugar (½ cup)
- 6 large egg yolks
- 30 g cornstarch (3 tablespoons)
- 10 ml vanilla extract (2 teaspoons)
- 1 cinnamon stick, about 3 inches long
- 250 ml Colombian aguardiente (1 cup)
- 2 g ground cinnamon (½ teaspoon)
Preparation
- Warm the milk, add 750 ml of the milk, sugar and cinnamon stick to a heavy-bottomed pot. Cook over low heat for 10 minutes, stirring until the sugar dissolves and the milk is hot, without allowing it to boil vigorously.
- Whisk the yolks, combine the egg yolks, remaining 250 ml milk, cornstarch, condensed milk and vanilla extract in a bowl. Whisk until smooth, with no visible lumps.
- Temper the mixture, slowly add two ladles of hot milk to the yolk mixture while whisking continuously. This gently raises the temperature of the yolks and helps prevent curdling.
- Thicken the sabajón, remove the cinnamon stick, then pour the tempered mixture into the pot. Cook over low heat for 8 to 10 minutes, stirring constantly with a wooden spoon or spatula. Remove it from the heat when it lightly coats the back of the spoon; do not let it boil.
- Cool and add the aguardiente, allow the mixture to cool completely. Stir in the aguardiente and ground cinnamon until evenly combined, then taste to make sure the sweetness and anise flavor are balanced.
- Chill and serve, transfer the sabajón to a clean bottle or pitcher, cover it and refrigerate for at least 4 hours. Serve it well chilled in small glasses, shaking it gently before serving if any settling occurs.
Chef’s Tips
- Cook the mixture over low heat and never let it boil, since the yolks may curdle.
- Add the aguardiente only after the custard base has cooled to preserve its aroma.
- Use Colombian anise-flavored aguardiente for the most traditional flavor.
- Keep sabajón refrigerated and drink it within 4 days.
- Do not serve it to minors, pregnant people or anyone who needs to avoid alcohol.
Traditional Variations
In Colombia, homemade sabajón may also include rum, brandy or a combination of aguardiente and rum. Coffee, feijoa, blackberry, soursop and coconut versions are also popular, particularly in Boyacá and other Andean areas.
The classic milk, egg yolk and aguardiente version remains the most representative style for Colombian holiday celebrations.
Traditional Serving Style
Serve sabajón very cold in small cordial glasses, short glasses or decorative bottles for sharing. During Colombian holiday gatherings, it is usually enjoyed after a meal with sweet and savory seasonal snacks.
Finish each serving with a light dusting of ground cinnamon. Pair it with natilla, buñuelos and hojuelas for a traditional Colombian Christmas table.
Recommended Pairings
- Colombian natilla
- Buñuelos
- Hojuelas
- Figs with arequipe
- Almojábanas
- Mantecadas
A Bit of History
Colombian sabajón is related to Italian zabaione or zabaglione, a preparation made with egg yolks and alcohol. Over time, Colombia adapted it into a creamy milk-and-aguardiente drink closely associated with December celebrations.
Its resemblance to American eggnog, Mexican rompope and Venezuelan ponche crema reflects how several food cultures turned egg, milk and alcohol mixtures into distinctive festive drinks.
Frequently Asked Questions
Yes. Anise-flavored aguardiente is one of the most recognizable ingredients in traditional Colombian sabajón and gives the drink its characteristic aroma. Some families use rum or brandy, but aguardiente is most strongly associated with the classic Colombian version. Add it only after the milk-and-yolk mixture has cooled completely.
Cook it over low heat and stir constantly. Before adding the yolks to the pot, temper them by mixing in a small amount of hot milk. Never let the mixture boil, as excessive heat can cause the yolks to coagulate and create a grainy texture.
Keep sabajón in a clean, tightly covered bottle or container in the refrigerator. For the best flavor and texture, drink it within 4 days of making it. Gently shake it before serving because some settling is normal after the drink has rested.
Yes, you can omit the aguardiente and serve it as a creamy milk, egg yolk and vanilla drink. However, it would not be traditional Colombian sabajón, because aguardiente or another spirit is an essential part of its characteristic festive flavor and identity.
