This delicious no-egg rompope version (Mexican eggnog) is made with vanilla pudding mix and spiked with rum. It will keep up to 1 week in the fridge.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, cinnamon stick, peppercorns, and cloves in a saucepan over medium-low heat. Heat until almost boiling; add vanilla pudding mix, reduce heat to low, and boil, stirring constantly, about 5 minutes. Remove from heat and strain into a large bowl. Refrigerate for 2 hours.

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  • Combine milk mixture, condensed milk, and rum in a blender; blend until well combined.

Nutrition Facts

266 calories; protein 6g; carbohydrates 33.1g; fat 5.5g; cholesterol 21.5mg; sodium 132.9mg. Full Nutrition
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