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Mexican Eggnog Rum Drink |
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Serves: 4 Print this Recipe(Rompope) Category: Mixed Alcoholic Drinks and Cocktails Makes about 4 to 6 servings Rompope is similar to eggnog and was introduced from Spain during the colonial era in Puebla. It is served for parties and as an after-dinner drink, but is especially popular around Christmas time. Rompope is quite easy to make, and it's well worth the short amount of time it takes to make at home. Rompope is available commercially bottled and may be sold in some liquor stores, but it is not easy to find in the United States. Serve rompope in small glasses after dinner, or use it as a delicious sauce for fruit or cake desserts. 3 cups whole milk 1 cup sugar 1 stick cinnamon (Mexican canela or Ceylon variety preferred) 1 piece (2-inch) vanilla beans 6 large eggs yolks, well beaten 1 cup dark rum 1. In a medium saucepan, put the milk, sugar, cinnamon stick, and vanilla bean. Bring to a boil and cook at a steady boil, stirring frequently, 5 minutes. Cool to lukewarm. 2. Stir the beaten egg yolks into the milk mixture. Return to the stove and cook over medium-low heat, stirring constantly until the mixture thickens. Remove from the heat. Discard the cinnamon stick and vanilla bean. 3. Stir in the rum. Whisk until frothy. Cool, then refrigerate and serve cold or, to store, pour into a sterilized glass jar and tightly close the lid. Keeps, refrigerated, 4 to 5 weeks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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