Cafe Rompope (Mexican Coffee Eggnog)

  • Makes: 10 servings
  • Serving Size: 4 ounces
  • Prep: 25 mins
  • Chill: 4 hrs to 24 hrs
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Cafe Rompope (Mexican Coffee Eggnog)
egg yolks, lightly beaten
cups whole milk
cup sugar
stick cinnamon (preferably Mexican canela)
whole roasted coffee or espresso beans
vanilla bean or 1 teaspoon vanilla extract
cup light-color rum
cup Kahlua or other coffee-flavor liqueur
Ground nutmeg (optional)
Whole roasted coffee or espresso beans (optional)
  1. In a heavy large saucepan combine egg yolks, milk, sugar, stick cinnamon, the 10 coffee beans, and the vanilla bean (if using). Cook and stir over medium heat about 10 minutes or just until mixture coats a metal spoon. Remove from heat. Place the saucepan in a sink or bowl of ice water and stir mixture for 2 minutes. Discard stick cinnamon and remove vanilla bean. Do not remove coffee beans. Using a sharp knife, halve vanilla bean lengthwise; use the tip of the knife to scrape out the seeds. Add seeds to egg yolk mixture; discard vanilla bean pod. Transfer egg yolk mixture to a pitcher.
  2. Stir in rum, Kahlua, and vanilla extract (if using). Cover and chill for 4 to 24 hours before serving. If desired, sprinkle the pitcher or each serving with ground nutmeg and garnish with a few additional coffee beans. (Coffee beans are an edible garnish.)
Nutrition Facts (Cafe Rompope (Mexican Coffee Eggnog))
    Per serving:
  • 184 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 157 mg chol.,
  • 50 mg sodium,
  • 18 g carb.,
  • 17 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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