It’s not december without the traditional eggnog, perfect to share with our friends and family.

Follow this recipe and learn how to prepare the traditional eggnog “Rompope” from the colonial convents of Puebla. To prepare approximately 2 liters of eggnog you will need:

  • 1 liter of milk.
  • 1 1/2 cups sugar.
  • 1 cinnamon stick.
  • 2 cloves.
  • 1/2 teaspoon baking.
  • 40 grams of finely ground almonds peeled.
  • 10 yolks.
  • 1 spoon orange blossom sugar
  • 1 1/2 cups liter of alcohol for human consumption of 96 degrees or rum

Preparation Boil the milk with sugar, cinnamon, cloves, nutmeg and baking soda dissolved in a little cold milk for 35 minutes. Remove from heat and add the almonds, put back the fire and boil five minutes, allow cooling fully. Beat the yolks well, add cool milk gradually and put back everything on the fire while wiggling to one side, until it forms a not very thick atole. Remove from heat, add the orange blossom water and alcohol, and package it in sterile bottles.

Source: mexicodesconocido.com / Images by:  Rick Barrentine – The food passionates/Corbis