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Mexican Eggnog
Rompope
Preparation info
6 to 8
servings- Difficulty
Easy
Appears in
Published 1992
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.
Ingredients
1 can 14 ounces - Same amount of fresh milk; use the can to measure
6
Method
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.
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