Rompope Cocktail

Rompope Cocktail

Tale has this that this wealthy egg-nog was first produced in the kitchens of the convent in Puebla, Mexico. It's traditional in order to seal containers of Rompope with folded corn husks, or even corn cobs which have been stripped of their own corn. The recipe can make 1.5 litres/21/& pints, and will keep for approximately one week within the refrigerator.


1 liter/1-0.75 pints whole milk
350 g/12 oz sugar
2.5 ml/0.5 tea-spoon cooking soda
1 sugar-cinnamon stick
12 large egg yolks
300 ml/0.5 pint darkish rum


Pour the whole milk into a skillet and stir within the sugar and bicarbonate of soda pop. Add the cinnamon stick. Place the skillet over a moderate heat and provide the mixture in order to the boil, mixing constantly. Instantly pour the combination into a dish and cool in order to room heat. Remove the sugar-cinnamon stick, squeezing this gently release a any fluid.

Put the egg yolks inside a heatproof bowl on the pan of being applied water and whisk till the mixture is extremely thick and light. Add the whisked yolks in order to the milk combination a little at any given time, beating following each add-on.

Return the combination to a thoroughly clean pan, place on the low warmth and cook till the mixture thickens and the back again of the spoon is seen when a hand is attracted along this. Stir within the rum, pour in to sterilized containers and seal firmly with corks or obvious film (plastic material wrap). Cool until needed, and serve very cold.