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Mexican Eggnog (Rompope)

Mexican Eggnog


  • 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


  1. Beat sugar and egg yolks together until well combined, then beat in the remaining ingredients, one at a time, until the sugar is dissolved.
  2. Store, refrigerated, in a glass jar for no more than a few days.

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