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Rompope (Mexican Eggnog)

Rompope

This is also known as Rompope de Santa Clara or Mexican Eggnog. Rumpope was first made at the Santa Clara convent in Puebla, Mexico in the 1600s.

This recipe uses raw eggs, so please be careful.

Ingredients



Instructions

  1. In a blender, combine the sugar and egg yolks just until well blended.
  2. Add the light cream, vanilla extract, sweetened condensed milk, rum and bourbon; blend just until the sugar is dissolved.
  3. Store, refrigerated, in a glass container for no more than a few days.
  4. Serve in small glasses or cups. Sprinkle individual cups or glasses of egg nog with nutmeg before serving.


Serves many.


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