Mexican Rompope Without Egg Recipes

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)

Steps:

• Mix milk, cinnamon, cloves, sugar, nutmeg and the pinch of baking soda in a saucepan and stir. Place saucepan over medium-high heat and bring to a boil. Then turn the heat to low and simmer for about 8-10 minutes, allowing the milk to absorb the cinnamon and cloves' flavors.
• Turn off the heat and remove saucepan from stove to cool.
• While the milk is cooling, beat the egg yolks until they are a pale yellow. You can use your mixer if you want for this step.
• Slowly pour the egg yolk mix into the already cooled milk and stir. Once it is completely incorporated, place saucepan back on the stove and turn the heat on to medium-high, stirring frequently. Cook the mixture, stirring frequently to avoid curdling, for about 5-7 minutes, or until the mixture starts to become thick.
• Remove from heat and pass through a sieve to remove cinnamon sticks and cloves. Add rum or brandy, and mix well. Pour into another container with a lid and let it cool for a couple of hours and refrigerate. The Rompope will taste best if you let the flavors combine, by storing it in the fridge for 2 weeks. But you can use it right away.

ROMPOPE RECIPE

Steps:

• In a pot, combine the milk, sugar, vanilla and orange zest and bring to a simmer. Cook over low heat for 30 minutes stirring occasionally.
• In a bowl combine the egg yolks with the condensed milk. Add the cream and mix until incorporated.
• Add a couple of tablespoons of the simmering milk into the egg yolk mixture and stir. Repeat the process 2 more times. Slowly incorporate the egg yolk mix into the milk mixture and stir well.
• Cook over low-medium heat and stir constantly until the mixture starts to thicken. Remove from heat and let it cool completely.
• Add the aguardiente and refrigerate until ready to serve.

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 (MEXICAN MILK, EGG, SPICE, AND LIQUOR PUNCH)

Steps:

• Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
• Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
• In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
• Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
• Stir in rum or aguardiente. Serve.

MEXICAN ROMPOPE WITHOUT EGG

Steps:

• Combine milk, cinnamon stick, peppercorns, and cloves in a saucepan over medium-low heat. Heat until almost boiling; add vanilla pudding mix, reduce heat to low, and boil, stirring constantly, about 5 minutes. Remove from heat and strain into a large bowl. Refrigerate for 2 hours.
• Combine milk mixture, condensed milk, and rum in a blender; blend until well combined.

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.