We love getting surprise packages in the mail and the past couple months we have been so lucky to receive a few of them. Despite the miles, Diane & Todd, have become great friends. They are always surprising us with a little something something and recently we got some of that great Vietnamese Cinnamon Bark, they have been raving about!
I knew it would be perfect as an addition to something yummy for the holidays. When I was flipping through the December issue of Saveur, I found it! Rompope – otherwise known as Mexican Eggnog. By this time of the year we have finished off a few gallons of eggnog. I have held back on buying any this year and am I glad I did! Not only is the recipe so easy but it is very rich and delicious with its thick custard base and sweet cinnamon rummy taste. Much better than any store bought brand. You will definitely want to add this to your holiday must have around the house list! (and you will not have to wait for November for it to come out in the stores – you can have all year long)
- 4 cups milk
- 3⁄4 cup sugar
- 1 cinnamon stick,
- 6 egg yolks
- 2⁄3 cup golden rum
- 1 tsp. vanilla extract
- In a tall 4-qt. nonreactive pot, stir together milk, sugar, and cinnamon.
- Place over medium-high heat and bring to a boil.
- Do not stir the milk, but use a spoon to skim off and discard any skin that forms on the surface of the liquid.
- Boil until the mixture is reduced to about 2 3⁄4 cups, 25–30 minutes. Remove and discard the cinnamon.
- Whisk egg yolks in a medium metal bowl.
- While whisking yolks constantly, slowly drizzle in the hot milk mixture.
- Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water, and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon or until it reaches 175° on an instant-read thermometer, about 5 minutes.
- Immediately place the bowl in a larger bowl of ice water and let cool, stirring frequently.
- Whisk in the rum and vanilla.
- Strain the mixture through a fine sieve into a 1-qt. jar or bottle.
- Refrigerate for 8 hours or overnight to allow flavors to meld.
- Serve chilled.