Rompope (Mexican Eggnog) Recipe
User Reviews
5.0
66 reviews
Excellent
Rompope (Mexican Eggnog) Recipe
Report
Once you have this Rompope, you'll never want the store bought kind again! It's silky, smooth and super delightful!
Share:
Ingredients
- 4 cups milk (1 liter) 2% milk or your preferred kind.
- 1 large cinnamon stick (or 2 smaller ones)
- 4 cloves
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 12 oz can condensed milk or ¾ cup sugar
- 6 egg yolks
- ½ cup brandy or your favorite alcohol.
Optional garnishes:
- Whipped Cream
- ground cinnamon
- cinnamon stick
- anise star for extra cuteness!
Add to Shopping List
Instructions
- In a large heavy-bottomed saucepan, add the milk, vanilla, cinnamon stick and cloves. Heat over medium-high heat while stirring constantly with a wooden spoon or spatula. This is to prevent the milk to sticking to the bottom of the pot.
- Once the milk is about to start boiling, add the baking soda, cornstarch, and condensed milk or sugar. Keep stirring all ingredients are integrated well. About 3 minutes.
- Turn the heat down to medium-low and continue to cook and stir often for about 15 minutes. At this point the milk will reduce about ⅓ and that's okay.
- Remove from heat and set to cool for 40 minutes before we add the yolks.
- Important Note: Keep stirring or whisking often to prevent the milk to sticking to the bottom of the pot.
- Reserve one cup of the liquid/milk and set aside to cool.
- In a large bowl or cup, whip the egg yolks until fluffy and it does not stick to the whisk. Once the 1 cup milk has cooled, slowly add it to the eggs while whisking at the same time. Make sure the milk is not hot otherwise the eggs will cook and not integrate well into the milk.
- Continue whisking until fluffy.
- Now add the egg/milk mixture into the rest of the milk and continue to whisk to integrate all ingredients.
- Return pot to the stove and heat over medium high eat. Whisking constantly. When it starts to boil, reduce heat to low and cook for about 5 minutes.
- Remove pot from heat, remove the cinnamon and cloves and cool for about 10 minutes.
- Add the ½ cup of rum, brandy or whatever alcohol you prefer to use and transfer to a pitcher or jars.
- Serve hot or cold and garnish if desired.
Notes
- It will keep for up to 3 to 4 days in the fridge, especially if you've already added liquor (which acts as a preservative). Rompope also tends to get better with time - chill overnight so all the spices can really steep together.
- Any leftovers may be frozen in a sealed container. Leave a little extra room in the container (about 1/2-inch of space from the top) to allow for expansion during freezing. Freeze for no more than 6 months.
- If the mixture becomes very dense after the first day, add a little milk until you reach the desired consistency.
Nutrition Information
Show Details
Serving
4oz
Calories
116kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Sodium
92mg
(4%)
Potassium
157mg
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 10(1/2 cup) servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 92mg | 4% |
| Potassium | 157mg | 3% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
