Ingredients

The following ingredients have 4 Servings
  • 4 cups 1 liter of whole milk
  • 1 cup 250 grams of sugar
  • 1 pinch of baking soda
  • 1 stick of Mexican Cinnamon
  • 2 cloves
  • 12 egg yolks (from large size eggs)
  • 1/8 teaspoon of ground nutmeg*
  • 1 teaspoon vanilla
  • 1/2 cup 118 ml Rum or Brandy**

Instruction

  • Mix milk, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves flavors.
  • Turn off the heat and remove the saucepan from the stove to cool.
  • While the milk is cooling, whisk the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
  • Slowly pour the egg yolk mix into the already-cooled milk and stir. Once it is completely incorporated, place the saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, frequently stirring to avoid curdling, for about 5-7 minutes or until the mixture become thick.
  • Remove from heat and pass through a sieve to discard cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine by storing it in the fridge for 2 weeks. But you can use it right away.