Fresas Al Rompope Strawberries And Eggnog Food

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.

ROSARIO'S RUMPOPE (ECUADORIAN HOLIDAY EGGNOG)

Steps:

• Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). For a non-alcoholic eggnog: Don't add the rum. Sprinkle cinnamon around the top or add cinnamon stick for garnish.

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.

FRESAS AL ROMPOPE - STRAWBERRIES AND EGGNOG

Steps:

• Clean the strawberries but keep out the freshest for a garnish. Place the rest on a platter. Coat them with granulated sugar and refrigerate them for an hour.
• Whip the cream. When thickened, add the powdered sugar and the egg-nog. With a wooden spoon mix well and pour the sauce over the strawberries.
• Garnish with the fresh strawberries kept apart. Refrigerate before serving.