How to make Peruvian SOPA DE LECHE | MILK SOUP

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and is a natural sweetener.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu offers creaminess without cholesterol.

Heat milk in a pot over medium heat until steaming.

Add sugar, cinnamon, and vanilla, stirring until dissolved.

In a separate bowl, mix cornstarch with water until smooth.

Gradually add cornstarch mixture to the pot, stirring constantly.

Cook until the mixture thickens, about 5-7 minutes.

Remove from heat and let cool slightly.

In a bowl, whisk egg yolks until smooth.

Slowly temper egg yolks with a bit of the hot milk mixture, then add back to the pot.

Add raisins, coconut, lime zest, nutmeg, orange peel, and clove, stirring to combine.

Return to heat and cook for another 2-3 minutes.

Serve warm or chilled, garnished with additional coconut if desired.

Cooking Techniques

Spice Level:

Allergens