Rompope
Rompope
Ingredients
4 c. whole milk
2/3 c. granulated sugar
1 (3" to 4") cinnamon stick;
plus more for serving (optional)
2 whole cloves
6 large egg yolks, beaten
1/4 to 1/2 c. rum or brandy
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
Ground cinnamon, for serving
Step 1In a large saucepan over medium
heat, bring milk, sugar, cinnamon, and cloves to a low boil, stirring
occasionally. Reduce heat to medium-low and cook, stirring constantly, until
mixture is reduced by about one-third, 15 to 20 minutes. Let cool to room temperature.
Step 2Whisking constantly, slowly pour in
egg yolks. Return pot to stove and cook over low heat, stirring constantly,
until mixture resembles an eggnog-like consistency and coats the back of a
wooden spoon, 10 to 12 minutes more.
Step 3Strain mixture through a fine-mesh
sieve into a large bowl or pitcher. Stir in rum, vanilla, and salt.
Step 4Serve warm or chilled. Garnish
glasses with ground cinnamon and a cinnamon stick (if using).
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