Rompope is popular Latin American drink that is made with milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente or rum.
Course Cocktails, Drinks
Cuisine Latin American
Keyword Christmas drinks, Ponche, Rompope
2litersmilkabout 8 cups
8-12egg yolksadjust based on the level of thickness and richness that your prefer
2cupscream or half and half
Aguardiente to taste – I use about 1 cup per each liter of rompope for a lighter version and 2 cups for the mega-strong version
Condensed milk and sugar for decorating glass rims and ground cinnamon to sprinkle
Combine the milk with the sugar, vanilla and orange peel in a pot and bring to a boil, cook on low for about 30 minutes, stir occasionally to prevent it from boiling over.
Blend the egg yolks with the condensed milk until well mixed. You can also use a whisk and mix them in a bowl until creamy. Add the cream at the end and blend gently to keep it from getting too thick, or use a whisk to mix in the cream or half and half.
Add a cup of the milk into the egg yolk mix and stir it well, then slowly add the egg yolk mix to the milk and stir well. Cook over low medium heat, stirring consistently, until the mix starts to thicken, and do not let it boil.
Cool down completely and then stir in the aguardiente. If you want it less thick add additional milk, cream or half and half.
Refrigerate until ready to serve. Can be served warm or cold based on your preference.
Decorate glass rims with condensed milk and sugar. You can also sprinkle some ground cinnamon over the drinks when serving.