Mexican Spiked Egg Nog... Rompope

Hot Mexican eggnog (rompope, pronounced rom-po'-pay)) is a delightful party hit! You flavor traditional Christmas eggnog with orange and cinnamon, spike it with brandy, and serve it hot. A crockpot will keep the rich concoction warm for the duration. Whip up this festive adult beverage in a flash for a memorable holiday fiesta.

Makes 6-8 servings.

Things You'll Need:

• crockpot
• 1 quart eggnog
• 1 1/2 teaspoons finely grated, fresh orange peel
• 1 1/2 cups brandy (cognac)
• 1 teaspoon ground cinnamon
• additional ground cinnamon
• optional: cinnamon stick garnish

1. Step 1

   At least an hour ahead of time, plug in the crockpot, and turn it to high. Pour in the quart of eggnog. Stir.

2. Step 2

   Finely grate the peel of a fresh orange. Add 1 1/2 teaspoons of it to the eggnog. Stir.

3. Step 3

   Measure out 1 1/2 cups of brandy (cognac). Pour it into the eggnog. Stir. Add 1 teaspoon ground cinnamon. Stir.

4. Step 4

   Put the lid on the crockpot. Turn the heat to low. Stir occasionally. Once the Mexican eggnog is hot, turn the crockpot to "keep warm."

5. Step 5

   If you'd like, you can whip up a little froth in the drink by quickly swishing a wire whisk in the liquid before serving. Scoop it with a ladle into cups or glasses. Sprinkle with cinnamon, and add a cinnamon stick as garnish, if desired.