Rompope (C.1600s, Mexico)


Rompope predates the American eggnog, and eclipses it in taste and strength. A pleasing, thick drink that fits within the festive season perfectly.

Ingredients: (Serves 4)

2 1/2 cups whole milk
1/2 cup caster sugar
1 stick cinnamon
5 egg yolks
1 tablespoon vanilla extract
1/2 cup white rum
Ground cinnamon

  1. Add milk,  caster sugar, and cinnamon stick. Mix it all about on low heat, to avoid curdling the milk, and stir regularly. When it starts to bubble, take it off the heat, and remove the cinnamon stick. 
  2. In a bowl, whisk egg yolks until light and fluffy. Gradually add in the hot milk and whisk quickly, until nicely incorporated. Pour the mixture back into the saucepan on simmer. Continue to stir on this lowest heat for five minutes, making sure not to boil. 
  3. Remove from heat and let cool. Add vanilla extract, and half a cup of white rum. Mix well, and leave in the fridge to cool for eight hours or overnight. Serve!

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