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®
Ingredients4 portions
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Preparation
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.
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