Mexican Spiked Egg Nog... Rompope
Hot Mexican eggnog (rompope, pronounced rom-po'-pay)) is a delightful party hit! You flavor traditional Christmas eggnog with orange and cinnamon, spike it with brandy, and serve it hot. A crockpot will keep the rich concoction warm for the duration. Whip up this festive adult beverage in a flash for a memorable holiday fiesta.
Things You'll Need:- crockpot
- 1 quart eggnog
- 1 1/2 teaspoons finely grated, fresh orange peel
- 1 1/2 cups brandy (cognac)
- 1 teaspoon ground cinnamon
- additional ground cinnamon
- optional: cinnamon stick garnish
- Step 1
At least an hour ahead of time, plug in the crockpot, and turn it to high. Pour in the quart of eggnog. Stir.
- Step 2
Finely grate the peel of a fresh orange. Add 1 1/2 teaspoons of it to the eggnog. Stir.
- Step 3
Measure out 1 1/2 cups of brandy (cognac). Pour it into the eggnog. Stir. Add 1 teaspoon ground cinnamon. Stir.
- Step 4
Put the lid on the crockpot. Turn the heat to low. Stir occasionally. Once the Mexican eggnog is hot, turn the crockpot to "keep warm."
- Step 5
If you'd like, you can whip up a little froth in the drink by quickly swishing a wire whisk in the liquid before serving. Scoop it with a ladle into cups or glasses. Sprinkle with cinnamon, and add a cinnamon stick as garnish, if desired.
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