Rompope Mexican Eggnog
This holiday Mexican eggnog recipe with brandy and rum, also known as Rompope in Mexico, Central America and South America is creamy and delicious with just the right amount of sweetness and spice.
Ingredients
- 4 cups milk 900 grams or almond milk
- 1/4 teaspoon baking soda 2 grams
- 1 cinnamon stick
- 1/4 cup honey 85 grams
- 1 cup granulated sugar 200 grams or sweetener
- 3/4 teaspoon allspice 1.5 grams
- 1 teaspoon vanilla extract 4 grams
- 12 large egg yolks 240 grams beaten
- 1/4 cup brandy 60 grams optional
- 1/4 cup rum 60 grams or tequila, optional
Instructions
- Add the milk, honey, cinnamon stick, baking soda, sugar and allspice into a medium size pot and bring to a simmer on medium heat about 5 minutes stirring occasionally.
- Remove from heat and let the milk mixture steep for 10 minutes.
- Strain the milk mixture into another medium size pot, then whisk in the beaten egg yolks until mixture is well combined.
- Return back to the heat and cook for about 10 minutes on medium low heat stirring constantly until the eggnog begins to slightly thicken.
- The Rompope is ready when it fully coats a spoon.
- Strain the mixture once again, then add the vanilla extract, brandy and rum and whisk together.
- Serve hot or cooled.
