Mexican Eggnog

(Rompope)
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays. When reducing the milk, use the tallest pot you have on hand to prevent the milk from accidentally boiling over.

Mexican Eggnog
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
Yield: makes 1 Quart

Ingredients

  • 4 cups milk
  • 34 cup sugar
  • 1 stick cinnamon, preferably Mexican canela
  • 6 egg yolks
  • 23 cup light or golden rum
  • 1 tsp. vanilla extract, preferably Mexican

Instructions

  1. In a tall 4-qt. nonreactive pot, stir together milk, sugar, and cinnamon. Place over medium-high heat and bring to a boil. Do not stir the milk, but use a spoon to skim off and discard any skin that forms on the surface of the liquid. Boil until the mixture is reduced to about 2 3⁄4 cups, 25–30 minutes. Remove and discard the cinnamon.
  2. Whisk egg yolks in a medium metal bowl. While whisking yolks constantly, slowly drizzle in the hot milk mixture. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water, and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon or until it reaches 175° on an instant-read thermometer, about 5 minutes. Immediately place the bowl in a larger bowl of ice water and let cool, stirring frequently. Whisk in the rum and vanilla.
  3. Strain the mixture through a fine sieve into a 1-qt. jar or bottle. Refrigerate for 8 hours or overnight to allow flavors to meld. Serve chilled.