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mexican Eggnog (rompope) 2 Cups Granulated Sugar
8 Egg Yolks
2/3 Cup Whipping Cream
1 Teaspoon Vanilla Extract
1 Can Sweetened Condensed Milk
2 Cups Light Or Dark Rum
2/3 Cup Bourbon beat Sugar And Egg Yolks Together Until Well Combined, Then Beat In The Remaining Ingredients, One At A Time, Until The Sugar Is Dissolved. store, Refrigerated, In A Glass Jar For No More Than A Few Days. |
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