Rompope (Mexican Eggnog) recipe
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- 3 pints whole milk 2 ½ cups white sugar 2 cinnamon sticks 15 egg yolks 1 cup rum
Nutrition Info
- 515.8 caloriescarbohydrate: 72.3 gcholesterol: 402.4 mgfat: 14.2 gfiber: 0.3 gprotein: 10.8 gsaturatedFat: 6.4 gservingSize: -sodium: 88.5 mgsugar: 70.9 gtransFat: : -unsaturatedFat: : -
Directions Rompope (Mexican Eggnog)
Directions
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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.
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.