Mexican Eggnog Rum Drink Recipes

EGGNOG (SPIKED WITH RUM)

Steps:

• Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
• Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

ROMPOPE (MEXICAN EGGNOG)

Steps:

• Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
• Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.

ROMPOPE (MEXICAN EGGNOG)

Steps:

• Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves' flavors.
• Turn off the heat and remove saucepan from stove to cool.
• While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
• Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
• Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.

MEXICAN EGGNOG RUM DRINK

Steps:

• 1. In a medium saucepan, put the milk, sugar, cinnamon stick, and vanilla bean. Bring to a boil and cook at a steady boil, stirring frequently, 5 minutes. Cool to lukewarm. 2. Stir the beaten egg yolks into the milk mixture. Return to the stove and cook over medium-low heat, stirring constantly until the mixture thickens. Remove from the heat. Discard the cinnamon stick and vanilla bean. 3. Stir in the rum. Whisk until frothy. Cool, then refrigerate and serve cold or, to store, pour into a sterilized glass jar and tightly close the lid. Keeps, refrigerated, 4 to 5 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.