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Rompope (Mexican Eggnog)
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 195 minutes
Indulge in creamy Mexican rompope, a luscious eggnog spiked with rum and cinnamon. Simply combine milk, yolks, sugar, and spices for a decadent treat. Stir slowly for a heavenly result.
Ingredients:
3pints whole milk
2.5 cups white sugar
2cinnamon sticks
15egg yolks
1cuprum
Instructions:
In a large saucepan over low heat, bring milk, sugar, and cinnamon sticks to a gentle boil. Stir constantly as the milk reduces by a little more than one-third, around 20 minutes. Take off the heat and let it cool in the saucepan for about 10 minutes.
Whisk egg yolks with an electric mixer until creamy. Gradually add a bit of the warm milk mixture. Transfer the egg yolk mixture to the saucepan with the rest of the milk mixture. Stir well and cook over low heat until thickened and able to coat the back of a spoon, about 5 to 7 minutes. Keep stirring continuously for a silky smooth consistency.
Take the mixture off the heat, discard the cinnamon sticks, and let it cool to lukewarm for 15 to 30 minutes. Then, mix in the rum and refrigerate until completely cool, approximately 2 hours.