A kid-friendly rompope, this is an adaptation of a recipe from Abuelita, a popular brand of Mexican chocolate. Adults who want their “cheer” and their chocolate, too, can add rum to their drinks.
- 3 ¼ cups evaporated milk
- 1 ¾ cups sweetened condensed milk
- 2 cups water
- 3 tablets (3.3 ounces each) Mexican chocolate
- 4 egg yolks
- rum to taste (optional)
In a saucepan, heat half of the evaporated milk with the sweetened condensed milk and the water. When the mixture comes to a boil, add the chocolate, lower the flame and stir until the chocolate is dissolved. (It helps to break the chocolate into smaller pieces first.)
Beat the egg yolks with the remaining evaporated milk, add to the chocolate milk mixture and cook over low heat, stirring constantly, for 10 minutes.
Remove from heat and allow to cool. If not serving immediately, pour into sterile glass bottles, cover and store in the refrigerator. Add rum to taste to individual drinks.
Makes 8 servings.