How To Make Rompope (Mexican Eggnog)
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Serves:
Ingredients
- 4 cups whole milk
- 1 cinnamon stick
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 cup rum
- 1 tsp vanilla extract
- Ground cinnamon, for garnish
Instructions
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In a saucepan, heat the milk with the cinnamon stick over medium heat until it begins to simmer. Remove from heat and let cool for 10 minutes.
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In a mixing bowl, whisk together the sugar and egg yolks until well combined.
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Slowly pour the warm milk into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 20 minutes.
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Remove from heat and stir in the rum and vanilla extract.
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Let the Rompope cool to room temperature, then transfer to a pitcher. Refrigerate for at least 2 hours, or until chilled.
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Serve chilled, garnished with a sprinkle of ground cinnamon.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 4.5g
- Cholesterol : 180mg
- Sodium : 120mg
- Total Carbohydrates : 33g
- Dietary Fiber : 0g
- Sugars : 32g
- Protein : 7g
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