Nonalcoholic Rompope (Mexican eggnog)
This festive drink was first made by nuns in the Mexican city of Puebla in the 1600s. It is traditionally made with rum and drunk out of small glasses.
Serves: 8Hands-on: 30 minutesTotal: 2 days 30 minutesDifficulty: Medium
- 4 cups whole milk
- ½ cup granulated sugar
- 12 egg yolks
- 1 tsp. vanilla extract
- 2 Tbsp. rum flavoring
- ¼ cup skinless sliced almonds
- 1 tsp. ground cinnamon
- Put the milk and sugar into a medium-sized pan on the stove and heat at medium-high temperature until it reaches boiling. Reduce heat and simmer for 10 minutes, stirring constantly. Remove from heat and cool to room temperature.
- Separate the eggs and discard the whites. Beat the yolks with a fork until they are thick and frothy.
- Add the yolks slowly to the milk and sugar mixture. Beat the mixture gently until the yolks are integrated into the milk and sugar. Add the remaining ingredients.
- Put the mixture back on the stove and cook on medium heat, stirring constantly, until the mixture thickens enough to coat a spoon.
- Store in a covered glass container in the refrigerator for at least 48 hours before serving.