This traditional Mexican rompope recipe is made with only five ingredients. It's easy to make — all you need is a little patience while stirring the eggnog. In Mexico, people make it with either rum or brandy, but here rum is more common.
Ingredients
- 3 pintss whole milk
- 2.5 cups white sugar
- 2 cinnamons sticks
- 15 eggs yolks
- 1 cup rum
Instructions
-
1
Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.
-
2
Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
-
3
Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Miso Butter Ramen Noodles
These quick and easy miso butter ramen noodles take cheap ramen noodles and turns them into a flavor explosion. Feel free to add chicken, shrimp, or pork for even more flavor and protein.
Air Fryer Curly Zucchini Fries
These zucchini curly fries with herbs, cheese, and panko crumbs are delicious. While most would try to salt zucchini to help remove excess moisture, I found it caused my zucchini fries to burn. I used a spiralizer fitted to my Kitchenaid and used the larger spiralizer plate.
Cacao Nib Pesto
Adding cacao nibs to traditional basil pesto gives your menu a smoky dimension. Use this pesto on pasta or spread it on toasted crusty bread topped with grated Italian cheese for a unique and healthy appetizer. It will keep in the refrigerator for up to 4 days.