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 pints whole milk
- 2 ½ cups white sugar
- 2 cinnamon sticks
- 15 egg yolks
- 1 cup rum
Directions
Step 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.
Step 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.
Step 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.
Tips
You can use brandy instead of rum.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 516 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat6g | 32% |
Cholesterol402mg | 134% |
Sodium89mg | 4% |
Total Carbohydrate72g | 26% |
Dietary Fiber0g | 1% |
Total Sugars71g | |
Protein11g | |
Calcium253mg | 19% |
Iron1mg | 6% |
Potassium300mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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