Rompope (Mexican Eggnog)

By gnikylime

Delicious egg liquor with a smooth texture. Modified from a Texas Cooking recipe.

Ingredients

• 1 qt. [~1 L] whole milk
• 1 c. [~240 mL] sugar
• 2 t. [5 mL] vanilla extract
• 1 cinnamon stick
• 1/4 c. [~60 mL / ~28 g] very finely ground [preferably ground in a cleaned coffee grinder] almonds
• 12 egg yolks
• 1-1/2 c. [~355 mL] light rum or brandy

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from texascooking.com

Preparation

Step 1

1. Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring constantly, for 15 minutes. Remove from heat, and cool to room temperature.
2. Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture. Return to low heat and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow to cool completely. Strain through a cheese cloth to remove any remaining almond grit.
3. Add the rum or brandy to the mixture, stir well. Transfer to a container and and cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts. Prep time: 10 minutes; Cooking time: 35 minutes; Total time: 45 minutes