Rompope (Mexican Eggnog) Recipe

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María 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.

Recipe Facts

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Active: 20 mins
Total: 2 hrs 40 mins
Serves: 6 to 8 servings

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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.

Special equipment

food processor, large heavy-bottomed saucepan, whisk

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