Recipe: Rompope – Rich Cooked Mexican Eggnog
Summary: This Eggnog can be mad from Rum or Brandy, and Don’t forget the Vanilla!
Ingredients
- 3 Cups Milk
- 3/4 Cup Sugar
- 8 Egg Yolks
- 1 Cup Rum or Brandy
- 1/2 Teaspoon Vanilla
- Ground Cinnamon
Instructions
- ln large saucepan combine milk and sugar; bring to boiling.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Meanwhile, beat egg yolks about 6 minutes till thick and lemon-colored.
- Gradually stir about 1 cup of the hot milk mixture into egg yolks.
- Return egg mixture to saucepan.
- Cook and stir over low heat about 3 minutes more or till thickened.
- Cool to room temperature, stirring occasionally.
- Stir in rum or brandy and vanilla; chill.
- Serve in small glasses, sprinkle with a little ground cinnamon, if desired.
Quick notes
Makes 12 (4-ounce) servings.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 12
Meal type: cocktail
Culinary tradition: Mexican