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–+ servings

Rompope

Karely Santana-Morfin
Mexican eggnog, traditionally served with gelatin
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Prep Time 15 minutes
Cook Time 20 minutes
Cool Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Calories

Equipment

  • Measuring cup
  • Sauce Pot
  • Spatula
  • Whisk
  • Stainer

Ingredients
  

  • 4 Cups Milk
  • ½ Cup Sugar
  • 1 Tsp Vanilla
  • 2 Cinnamon Sticks
  • 1 Egg Yolk
  • TT Silver Rum Bacardi

Optional

  • 2 Drops Yellow Food Coloring

Instructions
 

  • In a saucepot add in your milk, sugar, cinnamon, and vanilla. Bring to a simmer, and reserve 1 cup of milk off to the side.
  • Once your reserved milk has cooled add in your egg yolk, whisk until combined and pour back into your simmering milk. If you would like a yellow color you should add your food coloring at this point.
  • Simmer your mixture on low heat mixing constantly until it thickens (a nappe consistency). Strain and let it cool completely in an ice bath.
  • When your mixture has cooled you want to go ahead and add in your rum. It is up to you on how much you want to add.
  • After you have added the rum and everything is to your liking you can go ahead and enjoy with some gelatin

Notes

Rompope will last up to a week in a airtight container
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