Rompope (Mexican Eggnog) Recipe
[Photograph: MarĂa del Mar Sacasa]
Notes:
- Remove the peel of the lemon with a peeler, making sure to avoid the pith.
- You can refrigerate the rompope for up to 1 month in sterilized glass bottles.
- Add rum or aguardiente to taste—and tolerance! I use Flor de Caña 7-year.
Read more: Rompope and Coquito: Holiday Drinks from Mexico and Puerto Rico
- Yield:Serves 6 to 8
- Active time: 20 minutes
- Total time:2 hours, 40 minutes
Ingredients
- 2/3 cup blanched almonds
- 1 1/2 cups plus 2 tablespoons sugar
- 6 cups milk
- 2 cinnamon sticks
- Rind of 1 lemon (see notes)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 8 large egg yolks
- 1/2 to 1 cup aged rum or aguardiente (see notes)
Directions
-
1.
Pulse almonds with 2 tablespoons sugar until ground to a fine paste.
-
2.
Bring milk, cinnamon sticks, lemon rind, vanilla, and baking soda to boil over medium-high heat in large heavy-bottomed saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
-
3.
In large bowl, whisk egg yolks, remaining 1 1/2 cups sugar, and almonds until thick and pale. Remove and discard cinnamon stick and lemon rind from milk. Constantly whisking, slowly add the milk to the yolk mixture.
-
4.
Return mixture to pan and cook over low heat, stirring and scraping the bottom and sides of the pan constantly until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours (see notes).
-
5.
Stir in rum or aguardiente and serve.
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