Mexican Eggnog "Rompope"

Mexican Eggnog "Rompope"

One of the best things about holiday is eating and drinking! OK, so that's two things. Nothing says Holiday festivity like Eggnog.

Try this very special, Mexican Eggnog recipe. Drink it warm or cold, or try it warm over baked bananas and pound cake!

1 QT Whole milk

1-1/4 C Sugar

1 Vanilla bean, split lengthwise

10 eggs

1-1/2 C White rum

1. Bring the milk, sugar, and vanilla bean to a low boil, in a medium sauce pan. reduce heat, cover and simmer for 20 minutes. Remove from heat and allow to cool to room temperature. Remove vanilla bean and discard. Separate the eggs, discard the whites or freeze for future use. Beat the yolks well then slowly whisk into the sweetened milk. Add the rum and stir well. Pour into glass, bottles or containers and refrigerate for 2 days before serving. May be served warm or cold or used as a dessert topping.

A common Mexican custom is make a big batch and bring to Christmas parties or give it out to friends and family. Cork it and keep it refrigerated before serving. Will keep refrigerated for several weeks. Many people say make it at Thanksgiving and serve it on Christmas. The flavor seems to get better with time; having said that use common sense, being homemade smell it before serving. Don't let this dissuade you this is a wonderful winter treat!