DifficultyBeginner

It's getting cold out there... What does that mean? Eggnog season! Try this recipe, with a Mexican twist. Truly comforting and delicious!
https://www.mexicoinmykitchen.com/rompope-mexican-eggnog-recipe/#recipe

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Yields6 Servings
Prep Time20 mins
1

Mix milk, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves flavors.

2

Turn off the heat and remove the saucepan from the stove to cool.

3

While the milk is cooling, whisk the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.

4

Slowly pour the egg yolk mix into the already-cooled milk and stir. Once it is completely incorporated, place the saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, frequently stirring to avoid curdling, for about 5-7 minutes or until the mixture become thick.

5

Remove from heat and pass through a sieve to discard cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine by storing it in the fridge for 2 weeks. But you can use it right away.

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Ingredients

Directions

1

Mix milk, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves flavors.

2

Turn off the heat and remove the saucepan from the stove to cool.

3

While the milk is cooling, whisk the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.

4

Slowly pour the egg yolk mix into the already-cooled milk and stir. Once it is completely incorporated, place the saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, frequently stirring to avoid curdling, for about 5-7 minutes or until the mixture become thick.

5

Remove from heat and pass through a sieve to discard cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine by storing it in the fridge for 2 weeks. But you can use it right away.

Rompompe (Mexican Eggnog)