Rompope - Mexican Eggnog
"Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. Cook time is for refrigeration time."
- Ready In:
- 24hrs 20mins
- Ingredients:
- 7
- Yields:
-
1-2 quarts
ingredients
- 1 quart whole milk
- 1 cup sugar
- 2 teaspoons vanilla extract (real one)
- 1 cinnamon stick
- 1⁄4 cup finely ground almonds (optional) or 1/4 cup almond meal (optional)
- 12 egg yolks
- 2 cups light rum or 2 cups brandy
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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Reviews
-
Made this for christmas eve and my family really enjoyed it. I did cut down the Rum by half because we are not big on alcohol and the recipe quadrupled well.
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