Strawberries With Mexican Eggnog Recipes

ROMPOPE RECIPE (MEXICAN EGG NOG)

Steps:

• In a large saucepan over medium heat, combine milk, sugar, baking soda, cinnamon stick, cloves, and nutmeg and bring to a simmer.
• Turn off the heat and let the spices steep in the milk for 15 minutes.
• While the milk is steeping, set up a large bowl with a strainer over it near the stove.
• After the milk has steeped and cooled for 15 minutes, whisk the egg yolks in a small bowl and stir into the milk, whisking constantly.
• Turn the heat back on to medium-low and cook the milk and egg mixture, stirring constantly until the mixture is thick enough to coat the back of a spoon.
• Immediately strain the mixture to stop the cooking and to remove the cinnamon stick, cloves, and any curds that may have started to form.
• Stir in the rum or brandy and vanilla extract.
• Serve right away or store in a covered container in the refrigerator for up to two weeks.

STRAWBERRY EGGNOG

Steps:

• Blend all ingredients in a blender or food processor. Refrigerate for at least 1 hour before serving.

STRAWBERRIES WITH MEXICAN EGGNOG

Steps:

• 1. Prepare eggnog drink, if making homemade. Prepare whipped cream, if using. Then, put the cleaned berries in a bowl and toss gently with the sugar. Cover and refrigerate at least 30 minutes and up to 2 hours. 2. Divide among 4 dessert bowls. Pour 1/4 cup rompope into each serving. Add a dollop of whipped cream, if using. Garnish each serving with a mint sprig. (Leftover rompope keeps 3 to 4 weeks, refrigerated.)From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROMPOPE (MEXICAN EGGNOG)

Steps:

• Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
• Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.