Rompope Mexican Eggnog Recipe
A traditional Mexican eggnog, rich and creamy with a hint of rum.
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Main Ingredients
- 4 cups Milk
- 1 cup Sugar
- 1 stick Cinnamon
- 5 units Egg Yolks
- 1 cup Rum Optional
- 1 teaspoon Vanilla Extract
In a saucepan, heat the milk, sugar, and cinnamon stick over medium heat until it starts to simmer.
In a bowl, whisk the egg yolks until smooth.
Gradually add the hot milk mixture to the egg yolks, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
Remove from heat and strain the mixture into a bowl. Let it cool.
Once cooled, stir in the rum and vanilla extract.
Bottle the rompope and refrigerate. Serve chilled.
Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 80mg | Potassium: 300mg | Sugar: 25g | Vitamin A: 300IU | Calcium: 200mg | Iron: 1mg