Rompope is the Mexican version of eggnog and is traditionally spiked with Rum or in Chiapas, with Comiteca Brandy
- Contributed by Catsrecipes Y-Group
- 4 cups milk
- 1 cup sugar
- 3 inches cinnamon bark
- ¼ tsp baking soda
- 12 egg yolks
- ½ cup rum, brandy or Comiteca
- In a medium saucepan, over medium heat, mix together the milk, sugar, cinnamon and baking soda.
- When it begins to boil, lower the heat and simmer for about 20 minutes.
- Set aside to cool, and strain to remove the cinnamon bark.
- Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes, until thick and lemon yellow.
- While still beating, slowly pour the cool milk mixture into the yolks.
- Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a wooden spoon.
- Remove from heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that is resting on ice in a larger bowl.
- Stir until cool.
- Gradually stir in the brandy, rum or Comiteca and it's ready to serve, or it can be lightly covered in the refrigerator.