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Recipe of Chocolate Rompope

Chocolate Rompope

5 mins
15 mins
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This rompope preparation is different because it has a delicious touch of chocolate, you can enjoy it alone or with a dessert and it is ideal to rest the food.
Learn more about Huevo San Juan®


4 portions
  • 2 1/4 cups milk, 600 ml
  • 3/4 cups whipping cream, 200 ml
  • 1 raja cinnamon
  • 3 cardamom
  • 4 coriander seeds
  • 1/8 teaspoons nutmeg
  • 1 teaspoon vanilla extract
  • 3 San Juan® Egg Yolks
  • 3/4 cups sugar
  • 1 tablespoon cocoa
  • 3/4 cups chocolate, semisweet, 100 g, chopped
  • 1 cup Rum, spicy, 250 ml
  • enough nutmeg
  • enough chocolate, grated, for garnish
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In a saucepan, mix and heat the milk, whipping cream, cinnamon, cardamom, coriander seed, and nutmeg over medium heat until boiling for the first time, about 5 minutes.
Apart, in a container or bowl, beat the San Juan® Egg yolks, the sugar and the cocoa with the help of a balloon; Add a little of the infused milk that you prepared in the previous step to the yolks without stopping moving; then pour this milk mixture with the San Juan® Egg yolks into the pot from step 1 and keep stirring, to avoid overcooking the eggnog, for approximately 5 minutes, until it thickens; Remove from the heat and transfer to a container.
Add the semisweet chocolate to the rompope while it is still hot and stir to melt and mix well, then add the spiced rum and let it cool.
Serve the eggnog, sprinkle with nutmeg and grated chocolate.


Serve the eggnog, sprinkle with nutmeg, ground coriander seed and grated chocolate.


Take good care of the cooking process once you add the yolks, as they can be overcooked.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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