Hot, creamy, and basically a “drinkable custard”. It starts with milk infused with cinnamon, thickened with egg yolks, then finished off the heat with brandy and vanilla. Sweet, spiced, and made for cold-weather comfort.
Heat the milk with the cinnamon sticks, sugar, and salt over medium-low heat for 5 minutes, until it steams gently and smells spiced. Do not let it boil hard: overflowing milk turns the kitchen into a small tragedy.
Whisk the egg yolks in a bowl until smooth. Slowly add a portion of the hot milk while whisking constantly; this tempers the yolks and prevents lumps.
Return the tempered yolks to the pot and cook over low heat for 3 to 4 minutes, stirring constantly, until the drink looks creamier
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat, remove the cinnamon, and stir in the sherry brandy and vanilla essence. If you want a more classic winter note, grate just a little nutmeg on top.
Serve the caspiroleta very hot, lightly thickened and glossy. It should feel like drinkable custard: creamy, sweet, and spiced, but still fluid.
