Rompope - mexican eggnog

Yield: 15 Servings

Measure Ingredient
3 quarts Milk
4 cups Sugar
8 \N Egg yolks; beaten
1 cup Ground nuts
3 \N Or
4 \N Sticks cinnamon
1 \N Whole nutmeg
1½ cup Rum; brandy or tequila

In large saucepan boil milk with sugar & cinnamon, stirring often. When sugar is dissolved, continue to boil while stirring for 5 minutes. Cool mixture completely. Add egg yolks & mix well. Strain this mixture. Add nuts, cook at low heat until mixture thickens, about 20-30 minutes, stirring often. If mixture has not thickened after 30 minutes, add 1 tablespoon cornstarch. If too thick, add 1 cup boiled hot milk. Cool mixture completely. Keep refrigerated & serve cold. Can be poured into bottles & given as Christmas gift goodies.

MRS E.J. (CARMEN) DALEY

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

Similar recipes