Rompope (Mexican Eggnog) recipe

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Ingredients

3 pints whole milk
2 ½ cups white sugar
2 cinnamon sticks
15 egg yolks
1 cup rum

Nutrition Info

515.8 calories
carbohydrate: 72.3 g
cholesterol: 402.4 mg
fat: 14.2 g
fiber: 0.3 g
protein: 10.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 88.5 mg
sugar: 70.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.

  2. Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.

Recipe Yield

8 servings

Recipe Note

This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.

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