Mexican eggnog, called rompope, is a popular drink during the holidays.
- 1–1/4 cup whole milk
- 2–3 Mexican cinnamon sticks (Ceylon cinnamon)
- 3 teaspoons Mexican vanilla extract (Nielsen-Massey is my preferred brand)
- 7 extra large or jumbo egg yolks
- 1/2 pound of granulated cane sugar (I use Zulka brand)
- 1 cup aguardiente (cane sugar liquor)
- 1/2 teaspoon freshly grated nutmeg
- Optional: ground Ceylon cinnamon to sprinkle on top to garnish
- In a small saucepan, heat 1-1/4 cups whole milk and Mexican cinnamon sticks over medium heat. Stir frequently to prevent milk from sticking to the bottom of the pan or getting a skin. Bring it to a boil and then remove from the heat. Set aside and allow to come to room temperature.
- In a stand mixer with a whisk attachment, add egg yolks to the mixer bowl and bring whisk to medium speed. Start adding the sugar gradually, until you reach ribbon stage. The egg yolks should turn light yellow and look creamy and fluffy.
- Turn the whisk speed to low and slowly add the room temperature milk and 3 teaspoons Mexican vanilla extract. Slowly add 1 cup aguardiente (sugar cane liquor) until fully incorporated.
- While the whisk is still on low speed, add 1/2 teaspoon freshly grated nutmeg and continue whisking for 1 minute.
- Pour contents of the bowl into an airtight glass bottle and store in the refrigerator for up to 10 days.
The rompope tastes better on the second day, as the alcohol settles with the other ingredients. If it doesn’t taste boozy enough to you at first, wait to add any more alcohol until at least the day after.
- Serving Size: 1/2 cup
Keywords: rompope, eggnog