This easy Mexican Rompope recipe is made with sweetened condensed milk, almonds, and rum. Rompope is the Mexican version of eggnog and I like the almond version better than the traditional one.

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Recipe Summary

prep:
10 mins
cook:
22 mins
additional:
2 hrs
total:
2 hrs 32 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 condensed milk, water, and cinnamon stick in a saucepan and bring to a boil over medium-low heat. Continue to boil mixture, stirring constantly, until milk has thickened, about 10 minutes. Remove from heat and allow to cool slightly.

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  • Combine egg yolks and almonds in a blender; blend until smooth. Add warm milk and blend until well combined. Pour egg yolk mixture into the saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes. Remove from heat and fish out cinnamon stick. Add rum in a very thin stream, stirring constantly.

  • Cool completely, about 2 hours. Pour into a bottle and refrigerate.

Nutrition Facts

266 calories; protein 6g; carbohydrates 27.6g; fat 8g; cholesterol 144.7mg; sodium 68.9mg. Full Nutrition
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