Rompope Recipe Mexican Egg Nog 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.

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.

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.

ROMPOPE

Steps:

• Combine the milk, sugar, nutmeg, baking soda, allspice and cinnamon in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally and checking to make sure the milk doesn't boil over, until the mixture is slightly reduced and the flavors come together, about 30 minutes.
• Whisk the egg yolks by hand in a large stainless steel or heatproof bowl until well combined. Slowly pour in the milk mixture, whisking. Return the mixture to the saucepan over medium heat. Add the almond extract and 1/4 teaspoon salt and cook until the mixture comes to a boil and starts to thicken, 6 to 8 minutes. Turn off the heat, immediately add the rum or brandy and stir to combine.
• Remove the pan from the heat, discard the cinnamon stick and allspice berries and let cool at room temperature. Refrigerate until chilled. Serve over ice.

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.