Mexican eggnog recipe with Quebec rum

Rompope is a famous drink originating from the city of Puebla, in the state of the same name. Its origins date back to the colonial era, when the nuns of the Santa Clara convent prepared it for priests and other religious authorities of the Catholic Church. Over time, the drink's popularity spread beyond the convent walls, and the nuns sold it as a means of subsistence, alongside the cookies, candies, and other foods they prepared. Today, Rompope (along with Tequila and Mezcal) holds a prominent place among traditional Mexican drinks. Whether it's during the winter season or throughout the year, I hope you enjoy this drink with your friends and family. For this Rompope (Mexican eggnog) recipe, we chose to use a Quebec rum to give this Mexican beverage a local touch.

Ingredients

• 4 cups of 3.25% milk
• 1 cup of sugar
• 1 pinch of baking soda
• 1 cinnamon stick
• 2 cloves
• 12 egg yolks
• 1 pinch of ground nutmeg
• 1 teaspoon of liquid vanilla
• 1/2 cup of Rosemont White Quebec Rum

Preparation

1. In a saucepan, combine the milk, vanilla, cinnamon, cloves, sugar, nutmeg, and a pinch of baking soda. Stir well. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for about 8-10 minutes, allowing the milk to infuse with the flavors.
2. Remove the saucepan from the heat to let it cool. While the milk is cooling, beat the egg yolks until they turn pale yellow. You can use a mixer for this step if you wish.
3. Slowly pour the lightly beaten egg yolks into the cooled milk and stir. Once everything is fully incorporated, return the pan to the medium-high heat, stirring frequently. Cook, stirring frequently, for about 5-7 minutes, or until the milk begins to thicken.
4. Remove from the heat and strain the mixture through a sieve to remove the cinnamon sticks and cloves. Add the Quebec rum and vanilla. Pour into another container, cover, and let cool for a few hours. The Rompope will taste better if you let the flavors meld. You can keep it in the refrigerator for up to two weeks, but you can also enjoy it right away.
5. Serve the Rompope with a pinch of cinnamon or ground nutmeg. You can adjust the amount of nutmeg to your liking. Generally, a pinch of ground nutmeg is enough. Similarly, the amount of alcohol can be adjusted to your preference.

Enjoy this traditional Mexican drink and its unique blend of flavors!