Ingredients for Rompope Mexican Eggnog
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How to Make Rompope Mexican Eggnog
- In a large saucepan, combine 12 cups whole milk, 1 ½ cups granulated sugar, 2 teaspoons pure vanilla extract, and 1 cinnamon stick.
- Over medium heat, bring the mixture to a gentle boil, stirring occasionally.
- Reduce heat to low and simmer for 15 minutes, stirring constantly to prevent scorching.
- Remove from heat and carefully remove the cinnamon stick. Allow to cool completely to room temperature.
- In a separate bowl, whisk 8 large egg yolks until pale yellow and thick – about 3-5 minutes.
- Gradually whisk about 1 cup of the warm milk mixture into the egg yolks to temper them, preventing the eggs from scrambling.
- Slowly pour the tempered egg yolk mixture back into the remaining milk mixture, whisking constantly.
- Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and let cool completely. Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
- Stir in 1 cup of your preferred rum or brandy (optional).
- Transfer to an airtight container and refrigerate for at least 24 hours, or up to 2 days, to allow the flavors to meld and the drink to chill completely. The longer it chills, the better it tastes!
- Serve chilled in small glasses or mugs. Garnish with cinnamon sticks or a sprinkle of nutmeg, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
1013g
Fat
178g
Carbs
83g
