Serves: 4
Total Calories: 348
1. In a medium saucepan, put the milk, sugar, cinnamon stick, and vanilla bean. Bring to a boil and cook at a steady boil, stirring frequently, 5 minutes. Cool to lukewarm.
2. Stir the beaten egg yolks into the milk mixture. Return to the stove and cook over medium-low heat, stirring constantly until the mixture thickens. Remove from the heat. Discard the cinnamon stick and vanilla bean.
3. Stir in the rum. Whisk until frothy. Cool, then refrigerate and serve cold or, to store, pour into a sterilized glass jar and tightly close the lid. Keeps, refrigerated, 4 to 5 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Eggnog Rum Drink recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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