Rompope (Mexican Eggnog) Recipe
User Reviews
5
Rompope (Mexican Eggnog) Recipe
Description
Rompope (Mexican Eggnog) Recipe starts by simmering milk with whole cinnamon sticks and cloves to infuse warm, aromatic flavors. Vanilla extract is added, and the milk is brought near boiling, then combined with baking soda, cornstarch, and condensed milk or sugar to thicken and sweeten the mixture. The simmered base is cooked further on low temperature to reduce volume and deepen flavor, then cooled for 40 minutes to avoid curdling when eggs are added.
Whipped egg yolks, beaten until fluffy, are slowly combined with some cooled milk and carefully mixed back into the main batch to create a smooth, rich beverage. Finally, brandy or preferred alcohol is stirred in for a gentle boozy accent. The finished rompope offers a creamy texture with spiced warmth from cinnamon and cloves balanced by the sweetness of condensed milk and richness from egg yolks.
This traditional drink is chilled before serving and can be garnished with whipped cream, ground cinnamon, cinnamon sticks, or star anise for an attractive presentation. It is typically enjoyed during holidays or celebrations. Rompope keeps well refrigerated for up to 3 to 4 days and actually improves as the spices meld overnight. It can also be frozen for up to six months if stored properly, with room allowed in the container for expansion.
Ingredients
- 4 cups milk 2% milk or your preferred kind, 1 liter
- 1 cinnamon stick large or 2 smaller ones
- 4 cloves
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 oz can condensed milk or ¾ cup sugar
- 6 egg yolk
- ½ cup brandy or your favorite alcohol
Optional garnishes:
- Whipped Cream
- ground cinnamon
- cinnamon stick
- star anise for extra cuteness!
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
- Refrigerate rompope for up to 3 to 4 days; flavors deepen after chilling overnight.
- Leftovers can be frozen in a sealed container, leaving half an inch space for expansion; use within 6 months.
- If the mixture thickens excessively after the first day, stir in a little milk to reach the desired consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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