Sucumbé

Sucumbé is a warm wintertime cocktail that combines milk, singani brandy, spices, and eggs. Often compared to eggnog, it is made with a milk base that is infused with spices, typically cinnamon and cloves. The milky, aromatic base is then sweetened and combined with beaten eggs.

Sometimes only egg whites are used, and some versions do not use eggs at all. Less traditional options also include condensed milk or vanilla. The combination is vigorously beaten, traditionally with a special wooden whisk until a delicate, frothy layer is formed on top.

Finally, the drink is spiked with singani—an aromatic and potent Bolivian brandy distilled from Muscat of Alexandria grapes. It is typically served in tall glasses or mugs, and the top is usually sprinkled with ground cinnamon. Sucumbé is a traditional Bolivian drink, mostly enjoyed during winter.