Rompope (Mexican Eggnog)
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"This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common."
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Ingredients2 h 40 m servings 516 cals
Original recipe yields 8 servings
- Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
- Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.
- Cook's Note:
- You can also use brandy instead of rum.
Per Serving: 516 calories; 14.2 g fat; 72.3 g carbohydrates; 10.8 g protein; 402 mg cholesterol; 88 mg sodium. Full nutrition