Mexican Eggnog (Rompope)
- 2 cups granulated sugar
- 8 egg yolks
- 2/3 cup whipping cream
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 2 cups light or dark rum
- 2/3 cup bourbon
- Beat sugar and egg yolks together until well combined, then beat in the
remaining ingredients, one at a time, until the sugar is dissolved.
- Store, refrigerated, in a glass jar for no more than a few days.