Tuesday June 25th 2019

Rompope – Rich Cooked Mexican Eggnog

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Rating: 3.8/5 (5 votes cast)

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

  1. ln large saucepan combine milk and sugar; bring to boiling.
  2. Reduce heat and simmer for 5 minutes, stirring occasionally.
  3. Meanwhile, beat egg yolks about 6 minutes till thick and lemon-colored.
  4. Gradually stir about 1 cup of the hot milk mixture into egg yolks.
  5. Return egg mixture to saucepan.
  6. Cook and stir over low heat about 3 minutes more or till thickened.
  7. Cool to room temperature, stirring occasionally.
  8. Stir in rum or brandy and vanilla; chill.
  9. 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

Rompope - Rich Cooked Mexican Eggnog, 3.8 out of 5 based on 5 ratings
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