Mexican Eggnog

Mexican Rompope (Mexican Eggnog)

10 egg yolks

1 cup rum – white

1 teaspoon vanilla extract

1 quart milk

1 1/2 cups sugar

Bring milk to a boil, cool to lukewarm and add the sugar. Bring to a boil and simmer 20 minutes. Add vanilla extract and cool. Beat egg yolks until very thick and ribbon-like. Gradually beat in milk and rum. Stir, strain and chill. Instead of vanilla, add cinnamon sticks to the milk when heating. Yields: 15

Traditionally served in Mexico at Christmas time.

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© 2011 Jennifer A. Wickes All Rights Reserved. No part of this document may be reproduced without written consent from the author.

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