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.