Enjoy this creamy and comforting recipe for Rompope (Mexican Eggnog) warm or cold and with or without rum.
Let’s get started!
- milk - egg yolks - sugar - cinnamon - spices - silvered almonds - vanilla - optional: rum
If you have a nut allergy or sensitivity, leave the almonds out of the recipe.
*Quick Tip!*
01
Add the slivered almonds to milk mixture and set aside to soak for 30 minutes. Once cooled place in a blender and blend until smooth.
02
Whisk the egg yolks into the milk mixture until they’re incorporated. Heat for around 15 minutes, whisking until it thickens.
03
Either serve the finished Rompope warm or cold with a splash of rum in each glass!
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