We share this recipe for the traditional Rompope Añejo with our Maltraña raicilla.
Here is the recipe for the aged eggnog:
Ingredients:
8 egg yolks
1 can of condensed milk (400 g)
2 cups of whole milk
1 cup of Raicilla Maltraña
1/2 cup of sugar
1 cinnamon stick
1 Teaspoon vanilla extract
A pinch of nutmeg (optional)
Instructions:
In a saucepan over medium heat, heat the whole milk together with the cinnamon stick. Bring the mixture to a boil, and then remove it from the heat. Let the cinnamon rest in the milk for a few minutes so that it infuses its flavor.
In a separate bowl, beat the egg yolks with the sugar until smooth and homogeneous.
Remove the cinnamon stick from the hot milk and slowly add the hot milk to the yolk-sugar mixture, stirring constantly to prevent the yolks from cooking.
Transfer the mixture back to the pot and cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Don't let it boil.
Remove the pot from the heat and allow the mixture to cool completely.
Once the mixture is cold, add the condensed milk, the raicilla, the vanilla essence and the nutmeg (if desired). Mix all the ingredients well until you get a smooth consistency.
Transfer the aged eggnog to an airtight glass bottle and store in the refrigerator.
Let the aged eggnog sit in the refrigerator for at least 1 day before eating to allow the flavors to meld and intensify.
Enjoy your delicious aged eggnog! Remember that it contains alcohol, so consume it in moderation and avoid its consumption if you are underage or if you are pregnant.
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