Try these three tasty and toasty eggnog drinks, spiked with the flavors of Mexican horchata!
The holidays are here, and we could all use a few seasonal treats that are easy to make. Eggnog recipes are all the rage at this time of year. Mexican eggnog, or rompope, is delicious and traditional but requires a bit of planning and preparation. At a party recently, I enjoyed a cocktail with all the flavors of Mexican horchata. My friend shared her secret ingredient with me: RumChata, a liqueur that is inspired by the flavors of horchata. Horchata is a very popular drink in Mexico, prepared from rice, cinnamon and sometimes almonds. I do enjoy cocktails over ice, but in my neck of the woods, it gets pretty cold during the holidays. Warm Mexican eggnog is a tasty addition for your holiday menu. For today's post, I share with you three variations of how to prepare a variety of spiked, warm eggnog drinks using RumChata.
Combine the milk and eggnog in a saucepan and heat to medium. When the milk/eggnog begins to steam and small bubbles form around the edge of pot, remove from heat. Add 1 shot of RumChata to each cup. Pour in the hot eggnog mixture. Garnish with whipped cream and cinnamon.
Spiked Eggnog Latte
Heat the eggnog to medium until it begins to steam and bubble on the edges of the pot. Whisk in the hot black coffee. Pour 1 shot of RumChata into each mug or cup. Divide the latte into three mugs. Top with whipped cream and cinnamon.
White Hot Chocolate Eggnog
Heat the eggnog to medium heat until it begins to steam and bubble around the edges of the pot. Add the white chocolate chips and stir until smooth. Pour 1 shot of RumChata into each mug. Divide the white hot chocolate into the three mugs. Top with marshmallows, whipped cream, shaved chocolate and canela.
To create a frothy milk, remove pot from heat and whisk until frothy. Pour into mugs or cups. The Mexican eggnog and latte can be served chilled or over ice as well!