the rompope is a liquor or cream is obtained by baking the mixture of milk, fresh egg yolks, sugars, and then fortified with alcohol (usually rum), added cinammon. The color is usually yellow, but it depends on the ingredients added as the cinnamon (which turns pink), walnut, peanut or coffee (brown). Has traditionally been viewed as a product created in the colonial convents of Mexico.
The rompope known in other countries, with the name of licor de huevo, ponche or eggnog in Mexico is considered a traditional sweet, prepared in all regions of the country. The way has been developed over time from generation to generation and countries. Ecuador is not the exceptions.
2 liters milk
250 gr. sugar
4 small cinnamon stick
1/2 cup pure cane liquor
1.) In a 3-liter pot pour the milk, put on high heat and added cinnamon and sugar, lowering the heat to medium and moves with a shovel or scoop to the bottom to prevent sticking until most of the milk has evaporated and reduced to slightly less than 1 1/2 liter . (see when the colour turn pink).
When it has evaporated less of half the initial volume of milk (after about two hours.), Remove from heat and let cool.
2.) After few minutes, Add the eggs (beaten stiff peaks form), it does not matter if the milk is hot because you have to boil it again anyway , returns to heat and beat for about 5-7 minutes.
3.) Add the rum or alcohol and serve cool.
Bon Appetit 🙂