Mexican Eggnog

Ingredients:

1/2 cup Rum
12 egg yolks
1/4 teaspoon baking soda
3 inches canela (cinnamon bark)
4 cups milk
1 cup sugar

Directions:

Combine the milk, canela, sugar and baking soda in a pot over medium heat. Heat until it comes to a heavy simmer and stir continually. Remove from heat and strain canela from mixture. Cool mixture for twenty minutes. Whip the egg yolks with an electric mixer and slowly add in the cooled milk mixture. Return mixture to a saucepan on low heat and stir continuously until the drink thickens a bit -- enough to coat the back of your spoon. Add brandy and stir. Serve in a punch bowl surrounded by ice and enjoy!

Serves: 12

Comments:

Rompope is a traditional Mexican Punch enjoyed around the holidays.