This rompope preparation is different because it has a delicious touch of chocolate; you can enjoy it alone or accompanied by a dessert, and it is ideal for settling the stomach after a meal.
In a pot, mix and heat the milk, heavy cream, cinnamon, cardamom, coriander seeds, and nutmeg over medium heat until it reaches a simmer, about 5 minutes.
In a separate bowl, whisk the egg yolks from Huevo San Juan®, sugar, and cocoa with a whisk; add a little of the infused milk you prepared in the previous step to the yolks while stirring continuously; then pour this milk mixture with the egg yolks into the pot from step 1 and keep stirring to prevent the rompope from overcooking, for about 5 minutes, until it thickens; remove from heat and transfer to a container.
Add the semi-sweet chocolate to the rompope while it is still hot and stir until it melts and mixes well, then add the spiced rum and let it cool.
Serve the rompope, sprinkle nutmeg and grated chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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