ROMPOPE RECIPE (MEXICAN EGG NOG)
This Rompope recipe is a delicious Latin American version of egg nog full of flavor, perfectly creamy, and perfect for the holiday.
Provided by Gemma Stafford
Categories Drinks
Number Of Ingredients 9
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
Consider this rich holiday libation "Mexican eggnog." In Mexico, it's often found bottled and in many flavors like vanilla, pine nut or walnut, but it's also easy to make yourself. This recipe is about as classic as it gets. It is pure comfort, with a creamy texture thanks to the tempered egg yolks and a nutty sweetness from the almond extract. A little rum or brandy goes a long way. Serve well chilled and on the rocks for a festive Noche Buena.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings (about 4 cups)
Number Of Ingredients 10
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)
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
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