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
- pints whole milk: 3 piece
- ½ cups white sugar: 2 piece
- cinnamon sticks: 2 piece
- egg yolks: 15 piece
- rum: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.
