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Cafe Rompope (Mexican Coffee Eggnog)

Makes: 10 servings
Serving size: 4 ounces
Prep 25 mins Chill 4 hrs to 24 hrs
Cafe Rompope (Mexican Coffee Eggnog)
  • 8  egg yolks, lightly beaten
  • 4  cups  whole milk
  • 1/2  cup  sugar
  • 1  stick  cinnamon (preferably Mexican canela)
  • 10  whole roasted coffee or espresso beans
  • 1  vanilla bean or 1 teaspoon vanilla extract
  • 1/3 - 1/2  cup  light-color rum
  • 1/4 - 1/2  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))
  • Servings Per Recipe 10,
  • cal. (kcal) 184,
  • Fat, total (g) 7,
  • chol. (mg) 157,
  • sat. fat (g) 3,
  • carb. (g) 18,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 17,
  • pro. (g) 5,
  • vit. A (IU) 340,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 50,
  • Potassium (mg) 158,
  • calcium (mg) 131,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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