Rompope - Mexican Eggnog

Recipe by mariposa13
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READY IN: 24hrs 20mins
YIELD: 1-2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
  • Over medium heat, bring the mixture to a boil.
  • Reduce heat and simmer, stirring constantly, for 15 minutes.
  • Remove from heat, and cool to room temperature.
  • Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.
  • Return to low heat and, stirring constantly, cook until mixture coats a spoon.
  • Remove from heat and allow to cool completely.
  • Add the rum or brandy to the mixture, stir well.
  • Transfer to a container and cover tightly.
  • Refrigerate for 1 or 2 days before serving.
  • Makes 1-1/2 quarts.
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