ROMPOPE (MEXICAN EGGNOG)
A basic recipe for Rompope includes milk, egg yolks, sugar, cinnamon, baking soda, and some sort of alcohol. The different flavorings are nutmeg, vanilla, almonds, pecans, orange blossom water, clove, pine nuts and even pistachios. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Drinks
Time 35m
Number Of Ingredients 9
Steps:
- Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves' flavors.
- Turn off the heat and remove saucepan from stove to cool.
- While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
- Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
- Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.
Nutrition Facts : Calories 336 kcal, Carbohydrate 42 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 212 mg, Sodium 125 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
ROMPOPE (MEXICAN EGGNOG) RECIPE
Steps:
- In a large pot, add the milk, vanilla, cinnamon stick and cloves. Heat over medium-high heat while stirring constantly with a wooden spoon or spatula. This is to prevent the milk to sticking to the bottom of the pot.
- Once the milk is about to start boiling, add the baking soda, cornstarch, and condensed milk or sugar. Keep stirring all ingredients are integrated well. About 3 minutes.
- Turn the heat down to medium-low and continue to cook and stir often for about 15 minutes. At this point the milk will reduce about ⅓ and that's okay.
- Remove from heat and set to cool for 40 minutes before we add the yolks.
- Important Note: Keep stirring or whisking often to prevent the milk to sticking to the bottom of the pot.
- Reserve one cup of the liquid/milk and set aside to cool.
- In a large bowl or cup, whip the egg yolks until fluffy and it does not stick to the whisk. Once the 1 cup milk has cooled, slowly add it to the eggs while whisking at the same time. Make sure the milk is not hot otherwise the eggs will cook and not integrate well into the milk.
- Continue whisking until fluffy.
- Now add the egg/milk mixture into the rest of the milk and continue to whisk to integrate all ingredients.
- Return pot to the stove and heat over medium high eat. Whisking constantly. When it starts to boil, reduce heat to low and cook for about 5 minutes.
- Remove pot from heat, remove the cinnamon and cloves and cool for about 10 minutes.
- Add the ½ cup of rum, brandy or whatever alcohol you prefer to use and transfer to a pitcher or jars.
Nutrition Facts : ServingSize 4 oz, Calories 116 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 92 mg, Sugar 7 g
ROMPOPE - MEXICAN EGGNOG
Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. Cook time is for refrigeration time.
Provided by mariposa13
Categories Beverages
Time P1DT20m
Yield 1-2 quarts
Number Of Ingredients 7
Steps:
- Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
- Over medium heat, bring the mixture to a boil.
- Reduce heat and simmer, stirring constantly, for 15 minutes.
- Remove from heat, and cool to room temperature.
- Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.
- Return to low heat and, stirring constantly, cook until mixture coats a spoon.
- Remove from heat and allow to cool completely.
- Add the rum or brandy to the mixture, stir well.
- Transfer to a container and cover tightly.
- Refrigerate for 1 or 2 days before serving.
- Makes 1-1/2 quarts.
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