Rampope is Mexican eggnog that hails from Puebla, Mexico. It is enjoyed on holidays such as Cinco de Mayo and Christmas. It is traditionally spiked with rum. This recipe follows tradtion, resulting in a strong, sweet beverage that'll make it hard to stop with one glass!
- 1 quart whole milk
- 1 Cup granulated sugar
- Pinch of baking soda
- 1 (3 inch) piece Mexican cinnamon
- 8 large egg yolks
- 1/2 Cup rum
- 1 Teaspoon pure vanilla extract
Combine milk, sugar, baking soda, and cinnamon in a large pot over medium-high heat. Bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
Whisk egg yolks in a heat-proof bowl. In a slow and steady stream, add about 1 cup of the milk mixture to the eggs, whisking continuously.
Return the milk-yolk mixture to the pot and cook over low heat for 5 to 7 minutes or until the consistency is that of half and half.
Remove from heat immediately and transfer contents to a bowl. Keep bowl chilled over an ice bath.
Discard the cinnamon and whisk in rum and vanilla extract.
Chill completely before serving.