Rompope or "Nicaraguan Eggnog"
It`s a delicious mix of milk, sugar, eggs and Rum served over ice. yummy!!
you will need:
1 cups granulated sugar
6 egg yolks
2 cups of milk
1 teaspoon pure vanilla extract
2 cups light or dark rum ( we recomend Rum Flor de Caña )
4 cinamon sticks
In a large saucepan, combine the milk, sugar and cinnamon . Bring the mixture to a boil and then reduce the heat and simmer for 15 minutes. Cool to room temperature. Remove cinnamon stick.
Meanwhile, beat the egg yolks until pale yellow and doubled in volume. Whisk the cooled milk mixture and return the resulting custard to the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Cool completely, then add rum and refrigerate. Allow rompope to age at least 24 hours before serving. Rompope keeps indefinitely in the refrigerator.
Serve in small glasses or cups over ice.
and then lets toast!!!
