Festive Ecuadorian Eggnog
Traditional Rompope made with milk, eggs, spices, and spiked with alcohol. This rich, creamy, and sweet Latin American drink will instantly cheer up your Christmas season! Enjoy chilled if you're in the tropics or warm it up for a cozy drink. This recipe hails from Ecuador and is perfect for celebrating the holidays with a tropical twist!
Festive Ecuadorian Eggnog
A rich and creamy Latin American eggnog made with milk, eggs, spices, and a generous splash of rum or aguardiente. Perfect for festive celebrations and a delightful twist on the classic eggnog.
Prep Time
15 mins
Total Time
15 mins
Ingredients
- 4 cups whole milk
- 1 cup white granulated sugar
- 1 stick cinnamon (or 1 tsp ground)
- 16 whole cloves (about 1/2 tsp whole cloves or 1/4 tsp ground)
- 5 egg yolks
- 1/2 tsp vanilla extract
- 1 cup rum or aguardiente
Instructions
- In a large pot over medium heat, combine the milk, sugar, cinnamon, and cloves. Heat until it simmers, stirring frequently.
- In a separate bowl, beat the egg yolks until smooth.
- Temper the egg yolks by slowly adding some of the hot milk mixture to the beaten yolks while stirring continuously. Then transfer the mixture back to the pot.
- Cook the mixture over low heat for about 8-10 minutes until it thickens slightly. Remove from heat and stir in the vanilla.
- Strain the mixture through a fine mesh sieve to remove any whole spices or ground spice that didn't fully blend in.
- Allow the rompope to cool, then pour in the rum or aguardiente and mix well. Serve chilled or warm.