Rompope (Mexican Eggnog)
Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. We made this drink with Texas-crafted Treaty Oak Platinum Rum.
Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture. Return to low heat and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow to cool completely.
Add the rum or brandy to the mixture, stir well. Transfer to a container and and cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts. Prep time: 10 minutes; Cooking time: 35 minutes; Total time: 45 minutes
Recipe editor Patricia Mitchell
Online Since 1997
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr
Recipe Exchange, Chat
Texas Wines & Wineries
Our website devoted to Texas books, travel, people & culture
Save on Your
Coffee For Less
5% off Coupon Code: CFLESS