Eggnog Recipe – Mexican Rompope

This eggnog recipe is actually a Mexican drink called Rompope. It resembles traditional eggnog in its flavor but it is a little more yellow. It is smooth and silky and absolutely delectable.

What I like the most of this eggnog recipe is that the eggs are actually cooked so I am not serving raw eggs which could potentially make people sick. I have to admit that I occasionally consume raw eggs in other things but this is a good pro for this drink. Another thing I like about this eggnog recipe is that it has no heavy cream. It is made solely with milk and egg yolks making it a little lighter.

You are going to be using 8 egg yolks for this eggnog recipe. Make sure not to discard the egg whites. If you do not want to use them immediately, freeze them for when you are ready. Use them for making things like Pavlova, meringue or Royal icing.

This eggnog recipe can be enjoyed all year long. Just make sure that you serve it chilled. It tastes better that way. Yum! Cheers!

Here is what you are going to need for this delicious eggnog recipe:

Serves four to six
4 cups whole milk
1 cup sugar
Pinch baking soda
1 whole cinnamon stick
8 egg yolks
½ cup rum
1 tsp. vanilla extract

Place the milk, sugar, baking soda and cinnamon stick in a pan and bring it to a soft boil. Reduce the heat and simmer for about 30 minutes – making sure you don’t let the milk overflow.
If it starts rising to the top simply blow into the pot and it will recede. The milk will reduce and that is fine.

Place a bowl in an ice bath.

Now let’s temper the yolks. Place them into a heatproof bowl and whisk them lightly. Very slowly ladle about a cup of the hot milk into your bowl, whisking continuously. This will bring the egg yolks to a high temperature without cooking them. This process is important as it will now thicken the eggnog.

Add the tempered egg yolks to the pot with milk and mix well. Simmer it, stirring constantly, until it thickens slightly. Immediately pour the milk into the bowl in the ice bath. Discard the cinnamon and whisk in the rum and vanilla. Allow the Rompope to cool down. Go ahead and strain it if you have little pieces of cinnamon in the milk or if you have some pieces of egg.

Chill your Rompope completely, serve and enjoy. Salud!

Print the Mexican Rompope Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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