ROMPOPE (MEXICAN MILK, EGG, SPICE, AND LIQUOR PUNCH)
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Provided by María Del Mar Sacasa
Categories Milk/Cream Rum Alcoholic Egg Nut Christmas Cocktail Tree Nut Almond Winter Christmas Eve Drink
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
- Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
- In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
- Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
- Stir in rum or aguardiente. Serve.
ROMPOPE (MEXICAN EGGNOG)
This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.
Provided by AnaMaría
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 515.8 calories, Carbohydrate 72.3 g, Cholesterol 402.4 mg, Fat 14.2 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 88.5 mg, Sugar 70.9 g
ROMPOPE CAKE (MEXICAN EGGNOG CAKE)
Delicious cake, courtesy of La Lechera condensed milk. The frosting is butter rich so you may skip it if you like.
Provided by Mami J
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 695.1, Fat 50.5, SaturatedFat 31.1, Cholesterol 231.7, Sodium 403.8, Carbohydrate 50.7, Fiber 0.8, Sugar 25.1, Protein 11.6
MEXICAN ROMPOPE WITHOUT EGG
This delicious no-egg rompope version (Mexican eggnog) is made with vanilla pudding mix and spiked with rum. It will keep up to 1 week in the fridge.
Provided by AnaMaría
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine milk, cinnamon stick, peppercorns, and cloves in a saucepan over medium-low heat. Heat until almost boiling; add vanilla pudding mix, reduce heat to low, and boil, stirring constantly, about 5 minutes. Remove from heat and strain into a large bowl. Refrigerate for 2 hours.
- Combine milk mixture, condensed milk, and rum in a blender; blend until well combined.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 33.1 g, Cholesterol 21.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 3.5 g, Sodium 132.9 mg, Sugar 31.8 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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ROMPOPE (MEXICAN MILK PUNCH) - CHICANO EATS
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5/5 (1)Estimated Reading Time 6 minsServings 6
- Start by infusing the milk. In a medium-sized saucepan over low heat, mix together the milk, cinnamon sticks and nutmeg. Let this mixture cook for 25 minutes. (Make sure the heat is at the absolute lowest setting or the milk will burn)
- While the milk is being infused, add the egg yolks to a large bowl and give them a whisk for a few seconds to break the yolks. After the milk has infused for 25 minutes, use a slotted spoon to remove the cinnamon sticks from the saucepan.
- Temper the egg yolks. While simultaneously whisking the egg yolks, pour a little bit of the hot milk mixture into the bowl. After you've incorporated about ½ cup of the hot milk, keep whisking the yolks and pour in the rest of the hot milk mixture into the bowl in a slow and steady stream. **When you're tempering yolks, it's best to introduce a little bit of the hot liquid at a time while you're whisking the yolks to keep them from turning into scrambled eggs.**
- Once all of the hot milk mixture and the yolks have been whisked together, whisk in the condensed milk, vanilla extract, a pinch of kosher salt, the brandy (or silver rum) and the hazelnut liqueur.
ROMPOPE (MEXICAN EGGNOG) - ISABEL EATS
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5/5 (2)Total Time 1 hr 10 minsCategory DrinksCalories 296 per serving
- Add milk, sugar, cinnamon stick, clove, and ground nutmeg to a large pot over medium heat. Whisk together to combine.
- Bring to a simmer, whisking every minute or so to ensure that the milk doesn’t burn. Remove from heat.
- Carefully transfer 2 cups of the sweetened milk mixture to a small bowl. Add the slivered almonds and set aside.
- Let the sweetened milk mixture and the soaking slivered almonds sit for 30 minutes to cool down.
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