Rompope – Traditional Mexican Eggnog

1. 1

   In a large saucepan over low heat, bring the milk, sugar, and cinnamon sticks to a boil. Keep it boiling, stirring constantly, until the milk has reduced by a little more than one-third, about 20 minutes. Take it off the heat. Leave it in the saucepan and let it cool slightly, about 10 minutes.

2. 2

   Beat the egg yolks with an electric mixer until thick and pale. Stir in a small amount of the warm milk mixture. Pour the egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until the mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.

3. 3

   Remove from the heat, take out the cinnamon sticks, and let cool to lukewarm, 15 to 30 minutes. Stir in the rum and cool completely, about 2 hours.

• Calories 532.4 kcal High
• Protein 17.33 g Good Source
• Carbs 72.59 g Moderate
• Total Fat 13.58 g Moderate
• Saturated Fat 5.67 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 355.55 mg High
• Sodium 292.12 mg Moderate
• Fiber 0.29 g Low Source
• Sugar 71.23 g High
• Added Sugar 0.0 g Low Source
• Calcium 196.68 mg Moderate
• Iron 1.43 mg Low Source
• Potassium 217.58 mg Low Source
• Vitamin A 238.18 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 7.47 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Alcohol 🚫🍷