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    Home » Cocktails

    Vaina Cocktail (Chile)

    Dec 27, 2010 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    Vaina Cocktail (Chile) - Andrea Meyers

    A couple years ago we decided to highlight a few of our favorite cocktails during the last week before New Year’s Eve, and it’s turned into a fun tradition for us. This week we’ll continue the tradition with four or five of our favorite drinks from this year, the cocktails that we think will make any New Year’s Eve party even more festive. Our first cocktail this week is the Vaina, a Chilean beverage made with ruby port, cognac or brandy, crème de cacao, egg yolk, and a touch of cinnamon. Sweeten with some confectioners sugar and blend until it’s nice and foamy, then pour into flutes or mini glasses. It’s sweet and chocolaty with a hint of cinnamon, and is one of those drinks that goes down easy but can hit fast, so we think smaller is better.

    WARNING: Since the egg yolks are raw, please use the freshest eggs possible and make sure they have been stored properly.

    Vaina Cocktail (Chile) - Andrea Meyers
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    Vaina Cocktail (Chile)

    Prep Time2 mins
    Total Time2 mins
    Course: Beverage
    Cuisine: Chilean
    Diet: Gluten Free
    Keyword: brandy, chocolate, cocktails, port
    Servings: 1 serving
    Calories: 268kcal

    Equipment

    • blender
    • flute or mini cocktail glasses

    Ingredients

    • 1-½ ounces ruby red port
    • 1 ounce cognac or brandy
    • 1 ounce dark crème de cacao
    • 3 teaspoons confectioner’s sugar
    • 1 raw egg yolk (very fresh)
    • ⅓ cup crushed ice
    • pinch of cinnamon
    US Customary - Metric

    Preparation

    • In the blender, mix the port, cognac, crème de cacao, confectioner’s sugar, and egg yolk with the ice until foamy. Pour into the flute or mini cocktail glasses and garnish with a pinch of cinnamon.

    Nutrition

    Calories: 268kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 195mg | Sodium: 14mg | Sugar: 15g | Vitamin A: 260IU | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. T.W. Barritt at Culinary Types says

      December 28, 2010 at 4:59 pm

      I always really enjoy your New Year's cocktails, and wish I could drink them all! This one almost sounds like a wonderful cake to me.

      Reply
      • Andrea says

        December 29, 2010 at 11:01 am

        Thanks T.W. The bar is always open anytime you want to visit.

        Reply
    2. juan aceituno says

      November 13, 2014 at 1:39 pm

      Andrea, question: Can I use substitute eggs for cocktails, (Pisco Sour, Vainas, etc.), instead of raw eggs?, thanks

      Reply
    3. Andrea says

      November 13, 2014 at 4:56 pm

      Hi Juan. The egg yolks must be raw, uncooked to mix in the cocktail. Cooked egg yolks will not mix in properly. Of course, choose the freshest eggs and make sure they have been stored properly for safety.

      Reply

    Trackbacks

    1. Tweets that mention new post} Vaina Cocktail (Chile) -- Topsy.com says:
      December 28, 2010 at 1:43 am

      [...] This post was mentioned on Twitter by Elemental Deals, Caterham Business and Andrea Meyers. Andrea Meyers said: {new post} Vaina Cocktail (Chile) http://goo.gl/fb/DZD53 [...]

      Reply
    2. Valparaiso, port d’attaches | Aux Andes et cætera says:
      February 15, 2011 at 11:35 pm

      [...] soir venu, sous les photos de paquebots échoués accrochées au murs, trinquer au Vaina sur une des tables du restaurant Cinzano. Y prendre son temps, goûter aux tangos d’El [...]

      Reply
    3. What To Do with the Leftover Raw Egg Yolks after You’ve Made a Pisco Sour: The Vaina | The Assassin Bug says:
      May 30, 2011 at 9:27 pm

      [...] the problem of what to do with the yolks if youve been making stuff with the whites, so here you go (from Andrea’s [...]

      Reply
    4. Sidecar Cocktail | says:
      March 1, 2013 at 2:36 pm

      [...] Vaina Cocktail from Andrea’s Recipes [...]

      Reply

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