Rompope Recipe: Easy to make and full of flavor (Mexican Eggnog)

Heat the Milks and Flavorings: In a medium saucepan, combine evaporated milk, regular milk, condensed milk, light brown sugar, nutmeg, and cinnamon sticks. Heat over medium-high heat, whisking occasionally, until the temperature reaches 165°F (about 7 to 10 minutes). Then, turn off the heat and let the mixture infuse for 10 minutes.

Prepare the Egg Yolks: In a separate medium bowl, whisk the egg yolks until they turn pale and thicken, which should take about 3 minutes.

Temper the Egg Yolks: Gradually ladle the warm milk mixture into the egg yolks while constantly whisking. This tempers the yolks and prevents them from curdling.

Combine and Cook: Return the combined milk and egg mixture to the saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and reaches a temperature of 175 to 180°F (about 8 minutes). Be careful not to let it boil to avoid curdling.

Strain and Add Cream and Vanilla: Place a second medium bowl in a large bowl filled with ice, and set a fine-mesh sieve over it. Pour the custard through the sieve into the bowl. Stir in the heavy cream and vanilla extract. Keep stirring until the mixture cools down.

Cool the Mixture: Remove the bowl from the ice bath and let the mixture cool completely at room temperature.

Add Rum and Chill: Once cooled, stir in Rum (optional) until well combined. Transfer the mixture to a 2.5-quart glass pitcher with a lid and refrigerate. Chill for at least 2 to 4 hours, or preferably overnight, for the best flavor.

Serve: Before serving, stir the Rompope as it may have separated slightly. Pour or ladle it into serving glasses, sprinkle with ground cinnamon, and garnish each glass with a cinnamon stick.

Equipment Needed

Allergens