Rompope Mexican Eggnog Food

ROMPOPE (MEXICAN EGGNOG)

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.

ROMPOPE - MEXICAN EGGNOG

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.

ROMPOPE CAKE (MEXICAN EGGNOG CAKE)

Steps:

• Preheat oven to 180 degrees. Beat the condensed milk and the butter in a large bowl. Add the eggs, one by one. Add the lime zest and the evaporated milk alternately with the flour. Pour batter into a greased and floured cake pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Invert after 10 minutes and let cool. Level top of cake and pour rompope evenly.
• For the frosting, beat both ingredients until well combined. Frost cake and garnish as desired.