Rompope (Mexican Egg Nog)
Rompope, Mexico’s decadent take on egg nog, is a creamy, spiced indulgence that’s surprisingly simple to make. With just 15 minutes of prep and 20 minutes of cooking, you’ll craft a velvety drink bursting with warm cinnamon, vanilla, and a hint of nutmeg.
Ingredients
- 4 cups whole milk
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- 1 cinnamon stick
- 2 whole cloves
- ⅛ teaspoon grated nutmeg
- 10 large egg yolks
- ½ cup rum or brandy
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan over medium heat, combine milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg and bring to a simmer.
- Turn off the heat and let the spices steep in the milk for 15 minutes.
- While the milk is steeping, set up a large bowl with a strainer over it near the stove.
- After the milk has steeped and cooled for 15 minutes, whisk the egg yolks in a small bowl and stir into the milk, whisking constantly.
- Turn the heat back on to medium-low and cook the milk and egg mixture, stirring constantly until the mixture is thick enough to coat the back of a spoon.
- Immediately strain the mixture to stop the cooking and to remove the cinnamon stick, cloves, and any curds that may have started to form.
- Stir in the rum or brandy and vanilla extract.
- Serve right away or store in a covered container in the refrigerator for up to two weeks.
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