Rich and creamy, rompope is perfect holiday drink. Spiked with rum and spiced with cinnamon and cloves, it’s full of comforting, boozy sips.
Mix the ingredients. In a large pot, combine the milk, heavy cream, whole cloves, condensed milk, nutmeg, baking soda, and salt. Stir and adjust the sweetness to taste by adding more condensed milk as needed.
Simmer. Bring the mixture to a boil over medium-high heat and immediately reduce to medium-low. Simmer for 10 minutes to allow the cinnamon and whole cloves to release their flavor. Stir continuously to avoid the milk from developing a film.
Beat the yolks. Remove the pot from the heat and set it aside to cool. Meanwhile, place the egg yolks in a large bowl. Use a hand mixer to beat them over medium speed for 4-6 minutes or until they turn pale. You can also use a whisk, but it’ll require more time and effort.
Mix the milk and egg yolks. Once the milk is fully cooled or lukewarm, slowly pour the egg yolks into the pot while whisking vigorously. Don’t stop whisking in case the milk is still slightly hot, otherwise the yolks will cook.
Cook. When fully incorporated, place the pot over medium-high heat for 5-8 minutes. Stir continuously to avoid the rompope from curdling and developing a film. Remove from the heat when the mixture thickens like syrup.
Strain. Remove from the heat and strain the mixture to remove the spices.
Add the rum and cool. Slowly whisk the rum and vanilla extract into the mixture until well combined. Pour it into an airtight container (don’t close it) and let it finish cooling at room temperature. Once cooled, add the lid and refrigerate the rompope overnight.
Serve. Pour it into glasses and sprinkle with cinnamon or nutmeg. Enjoy!
Keywords: Mexican eggnog, homemade eggnog, homemade rompope