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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