Mexican Rompope without Egg recipe

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Ingredients

2 cups milk
1 cinnamon stick
4 whole black peppercorns
3 whole cloves
¼ (3.5 ounce) package instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 cup rum

Nutrition Info

266.3 calories
carbohydrate: 33.1 g
cholesterol: 21.5 mg
fat: 5.5 g
fiber: 0.4 g
protein: 6 g
saturatedFat: 3.5 g
servingSize: -
sodium: 132.9 mg
sugar: 31.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, cinnamon stick, peppercorns, and cloves in a saucepan over medium-low heat. Heat until almost boiling, add vanilla pudding mix, reduce heat to low, and boil, stirring constantly, about 5 minutes. Remove from heat and strain into a large bowl. Refrigerate for 2 hours.

  2. Combine milk mixture, condensed milk, and rum in a blender, blend until well combined.

Recipe Yield

8 servings

Recipe Note

This delicious no-egg rompope version (Mexican eggnog) is made with vanilla pudding mix and spiked with rum. It will keep up to 1 week in the fridge.

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