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By Zarela Martínez
Rompope is the super-rich eggnog of Mexico. This recipe, which I first encountered in Guadalajara, is a simple version that can be turned into a dessert topping simply by reducing the amount of fresh milk to obtain the desired consistency.
Place the condensed milk, fresh milk, and egg yolks in a blender and process for 30 seconds, or until smoothly mixed. Add the rum and process for 30 more seconds. Chill thoroughly before serving.