Mexican Eggnog from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
When i was growing up, my parents would allow us to have a small glass of rompope at Christmas, and to me it still has the aura of a special treat. Bottled versions are widely sold in Mexico (in fa...
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Cooking tools:
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Glass bottle
Ingredients
- 2 quarts milk
- 1 4- inch canela stick
- 1 14- ounce can condensed milk
- 8 ounces (1 cup) aguardiente (cane liquor) or 96-proof grain alcohol or vodka
- 2 teaspoons pure vanilla extract, preferably Mexican vanilla extract
- 5 large egg yolks, lightly beaten
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