The Take
Sabajón posts a Slop Score of 18 because it starts with real egg yolks and whole milk instead of reconstituted powders and stabilizers.
The optional shot of aguardiente or rum keeps it adult without turning the whole thing into candy syrup. Condensed milk and cornstarch in many home versions add thickness at the cost of dessert-level sweetness, but the base stays closer to food than factory product.
The Verdict
Skip the bottled impostors. Make Sabajón fresh with local dairy and actual eggs for the holiday table that tastes like it came from a kitchen.
Slop Score: 18.