This easy Mexican Rompope recipe is made with sweetened condensed milk, almonds, and rum. Rompope is the Mexican version of eggnog and I like the almond version better than the traditional one.
Preparation Time
10 mins
Cooking Time
22 mins
Total Time
32 mins
Calories
266 Calories
Recipe Instructions
Step 1
Combine condensed milk, water, and cinnamon stick in a saucepan and bring to a boil over medium-low heat. Continue to boil mixture, stirring constantly, until milk has thickened, about 10 minutes. Remove from heat and allow to cool slightly.
Step 2
Combine egg yolks and almonds in a blender; blend until smooth. Add warm milk and blend until well combined. Pour egg yolk mixture into the saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes. Remove from heat and fish out cinnamon stick. Add rum in a very thin stream, stirring constantly.
Step 3
Cool completely, about 2 hours. Pour into a bottle and refrigerate.
