Name: Chocolate Rompope
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 1/4 cups milk , 600 ml; 3/4 cups whipping cream , 200 ml; 1 stick cinnamon; 3 cardamom; 4 cilantro seeds; 1/8 teaspoons nutmeg; 1 teaspoon vanilla essence; 3 San Juan® Egg Yolks; 3/4 cups sugar; 1 tablespoon cocoa; 3/4 cups chocolate, semi-sweet, 100 g, chopped; 1 cup rum , spiced, 250 ml; nutmeg; chocolate, grated, for decoration

Preparation

5 mins

15 mins

Low

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.