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
EGGNOG POKE CAKE (TRES LECHES STYLE)
This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
- Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
- Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 42.8 g, Cholesterol 86.9 mg, Fat 7.7 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 175.4 mg, Sugar 33.1 g
CREAMY EGGNOG
A rich holiday classic made even better with a soft custard base.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h35m
Yield 10
Number Of Ingredients 11
Steps:
- In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
- Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 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
STRAWBERRIES WITH MEXICAN EGGNOG
Number Of Ingredients 5
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.
Nutrition Facts : Nutritional Facts Serves
EGGNOG TRIFLE
This is an easy, yet beautiful dessert. The custard is very light. I usually double the recipe and fill a large trifle bowl.
Provided by captncoke52
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
- Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
- Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 240.2, Fat 11.9, SaturatedFat 6, Cholesterol 18.1, Sodium 253.5, Carbohydrate 31.3, Fiber 1.3, Sugar 15.4, Protein 3.3
STRAWBERRY EGGNOG
A great twist on a Christmas traditon or a delictable brunch treat in the summer! You may wish to set aside some strawberries to decorate the rim of the glasses and/or dust the rims with icing sugar.
Provided by Stacey Sweet
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in a blender or food processor. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.9, Cholesterol 118.6, Sodium 81.1, Carbohydrate 21.3, Fiber 1.4, Sugar 14.9, Protein 6.6
LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG
Make and share this Light and Creamy Low Fat and Sugar Free Eggnog recipe from Food.com.
Provided by Chef tinaXXX
Categories Beverages
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
- Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
- NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
Nutrition Facts : Calories 44.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 2, Sodium 58.2, Carbohydrate 5.7, Sugar 0.2, Protein 3.9
More about "strawberries with mexican eggnog food"
ROMPOPE, TRADITIONAL MEXICAN EGGNOG RECIPE
From blog.amigofoods.com
Total Time 2 hrs 30 mins
MEXICAN STRAWBERRIES AND CREAM (FRESAS CON CREMA)
From foodfidelity.com
10 BEST MEXICAN STRAWBERRIES DESSERT RECIPES | YUMMLY
From yummly.com
ROMPOPE AND COQUITO: HOLIDAY DRINKS FROM MEXICO …
From seriouseats.com
STRAWBERRY EASTER “EGGS” - CALIFORNIA STRAWBERRY …
From californiastrawberries.com
STRAWBERRY EGGNOG RECIPE BY AMERICAN.FOOD.EXPRESS | IFOOD.TV
From ifood.tv
ROMPOPE MEXICAN EGGNOG - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY EGGNOG SHAKE RECIPE BY GLOBAL.POTPOURRI | IFOOD.TV
From ifood.tv
STRAWBERRY BEGONIA GUIDE: HOW TO GROW & CARE FOR
From gardenbeast.com
RED BERRY EGGNOG RECIPE | DAIRYLAND
From dairyland.ca
HOW TO MAKE STRAWBERRIES WITH VANILLA - EGGNOG - CREAM
From foodcors.com
STRAWBERRY EGGNOG BAKED FRENCH TOAST - DAMN DELICIOUS
From damndelicious.net
STRAWBERRIES WITH EGGNOG CREAM - BOSSKITCHEN.COM
From bosskitchen.com
CLASSIC MEXICAN RECIPES: STRAWBERRIES WITH MEXICAN EGGNOG
From recipes.foodglad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love