The Best Coffee con Rompope/Eggnog

Ingredients:

• 2 cups milk 

• 1 cinnamon stick

• 3 egg yolks

• 1/2 tbsp imitation Rum flavoring 

• 1 tsp vanilla 

• Dash of nutmeg

• Pinch of salt 

Instructions:

1. In a pot, combine 2 cups of milk and 1 cinnamon stick. Bring to a boil over medium heat. 

2. Reduce the heat to low and add 1/2 cup of sugar, 1/2 teaspoon of imitation rum flavor, 1 teaspoon of vanilla extract, a dash of ground nutmeg, and a pinch of salt. Stir and cook for 1 minute until the sugar is dissolved. 

3. Strain the mixture into a bowl or pot with a bit of ice to cool it slightly. 

4. In a separate bowl, beat 3 egg yolks for 30 seconds to warm them up. 

5. Slowly add a small amount of the warm milk mixture to the egg yolks while continuously mixing to temper the eggs. 

6. Gradually incorporate the rest of the warm milk mixture into the egg yolks, stirring constantly to prevent curdling. 

7. Return the mixture to the pot and cook over medium heat, stirring constantly until it thickens slightly (about 5 minutes). 

8. Remove from heat and let the Rompope cool before transferring it to a glass container. 

9. Refrigerate Rompope for 2-3 days before serving. Feel free to customize the recipe to your liking and preferences. Enjoy your coffee con Rompope!

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