This is a very rich drink that is served as an after-dinner liqueur usually in a tiny coridal glass. A variation of this drink flavored with cinnamon instead of vanilla.

Mexican Eggnog or Rompope - Easy Mexican Recipe For Mexican Egg nog

• 6 cups full cream milk
• 2 cups sugar
• 1 vanilla bean or 1 cinnamon stick
• 16 egg yolks
• 2 cups light rum or brandy
• Empty (sterilized) bottles with caps

Leftover rompope can be refrigerated almost indefinitely and makes a fine gift for that someone special.

• In a large saucepan, bring the milk, sugar and vanilla bean or cinnamon stick to a boil
• STIR CONSTANTLY
• Boil to a slow run for about 10 mins or till it is slightly reduced by 1/3
• Remove from heat and cool slightly, stirring frequently to prevent skin from forming
• In another bowl, beat the egg yolks till thick
• Pour into the lukewarm milk mixture
• Return to heat, simmer till mixture coats back of spoon
• Remove from heat, cool
• When rompope is cool, stir in rum or brandy
• Beat with wire whisk or electric beater (or use food processor)
• Bottle, cap tightly and refrigerate
• Serve after a day or two

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