Vaina

Ingredients

The drink

• 200 mlsweet wine or port
• 2egg yolks, pasteurised
• 2 tablespoonscocoa powder
• 2 tablespoonsicing sugar
• 1 tablespoonsingle cream, optional

To finish

• ground cinnamon, for dusting
• ice, for shaking

Sometimes added

• a dash of brandy or aguardiente

Directions

1. Use unsweetened cocoa powder rather than drinking chocolate. Drinking chocolate is mostly sugar and gives a thin result.
2. Sift the cocoa with the icing sugar. Sifting prevents lumps that never dissolve. Put the egg yolks into a cocktail shaker. Add the sifted cocoa and icing sugar.
3. Whisk them together into a thick smooth paste first. Add the cream if you want it richer.
4. Add the brandy now if you are using it. Fill the shaker right up with ice. Seal it and shake it hard for twenty seconds.
5. Shake longer than you would for an ordinary cocktail. The egg yolk needs the work to emulsify properly.
6. Strain it into small stemmed glasses. Use a fine strainer to catch any ice shards. The portions should be small because it is very rich.
7. Dust ground cinnamon generously over the surface. Serve it immediately while it is cold and foamy. It separates within a few minutes of standing.

Technique

• The vaina belongs to a family of egg-and-wine drinks found across South America, including the Peruvian and Bolivian versions of ponche.
• It has been served in Chile since at least the early twentieth century.

Substitutions

• Pasteurised liquid egg yolk sold in cartons is the safest option and works identically.
• A vegan version made with sweet wine, cocoa and a little aquafaba gives the foam without the egg, though it is not the same drink.

Variations

• Some recipes use only port and no other spirit.
• A stronger version adds a full measure of brandy.
• Some households add a spoonful of dulce de leche instead of sugar.

History

An old Chilean drawing-room aperitif, still served at family celebrations.

Frequently asked questions

What is Vaina?

Vaina is a cocktail from Chile: sweet wine or port shaken with cacao, egg yolk and cinnamon. An old Chilean drawing-room aperitif, still served at family celebrations.

How long does Vaina take to make?

Vaina takes 10 minutes of preparation and none of cooking. The recipe makes 2 glasses. It is rated easy to make.

What can I substitute in Vaina?

Yes, within limits. Pasteurised liquid egg yolk sold in cartons is the safest option and works identically. A vegan version made with sweet wine, cocoa and a little aquafaba gives the foam without the egg, though it is not the same drink.

What is the most important thing to get right in Vaina?

Use unsweetened cocoa powder rather than drinking chocolate. Drinking chocolate is mostly sugar and gives a thin result.