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rompope-mexican-eggnog-recipe

Rompope Mexican Eggnog Recipe

A traditional Mexican eggnog, perfect for the holidays.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Beverage
Cuisine: Mexican
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 cups Milk
  • 1 cup Sugar
  • 1 stick Cinnamon
  • 5 large Egg Yolks
  • 1 cup Rum optional
  • 1 teaspoon Vanilla Extract

Instructions 

  1. In a saucepan, heat the milk, sugar, and cinnamon stick over medium heat until it starts to simmer. Do not let it boil.
  2. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
  3. Slowly pour a ladle of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
  4. Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
  5. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  6. Remove from heat and strain the mixture through a fine mesh strainer to remove any cooked egg bits.
  7. Stir in the rum (if using) and vanilla extract.
  8. Let it cool, then transfer to a bottle or jar and refrigerate until chilled.
  9. Serve chilled, and enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 80mg | Potassium: 300mg | Sugar: 28g | Vitamin A: 300IU | Calcium: 200mg | Iron: 1mg

Keywords

Eggnog, Holiday, Traditional
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