Rompopo is the Honduran version of eggnog. This traditional seasonal drink only uses the egg yolks (use the whites for your morning omelets!) and it can be made with or without alcohol.
- 1 LITER (34 FL. OZ) WHOLE MILK (MEASURE OUT ½ CUP AND RESERVE)
- 2 CANS EVAPORATED MILK
- 1 CINNAMON STICK
- 3 TABLESPOONS CORNSTARCH
- 5-6 CLOVES
- 1/2 TEASPOON VANILLA EXTRACT
- 6 EGG YOLKS
- 1 CUP GRANULATED SUGAR (USE CALORIE-FREE SWEETENER IF DESIRED)
- 1 TABLESPOON UNSALTED/UNSWEETENED PEANUT BUTTER (OPTIONAL)
- RUM (OPTIONAL)
- GROUND NUTMEG
- Dissolve the cornstarch in reserved ½ cup of cold milk. Reserve.
- In a medium saucepan, bring the rest of the milk, evaporated milk, cinnamon stick and cloves to a boil, stirring constantly to avoid scorching.
- As soon as it starts boiling, lower heat, add the cornstarch and stir vigorously with a wooden spoon until milk thickens. Remove from heat, stir in vanilla and let cool.
- While milk is cooling, beat the egg yolks for about 4-5 minutes on high speed until they turn a pale yellow color. Add sugar and peanut butter if using.
- Continue beating until mixture is well combined.
- Once milk is at room temperature, pass it through a strainer or sieve to remove cloves and cinnamon stick.
- Return milk mixture to sauce pan, and stir in the egg mixture very slowly.
- Keep stirring and cook on medium heat for about 7-10 minutes.
- Remove from heat and let it cool.
- Once mixture has cooled down completely, add the rum (if using). Chill.
- Garnish with ground nutmeg.