Classic Rompopo Recipes

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.

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

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) RECIPE

Steps:

• In a large pot, add the milk, vanilla, cinnamon stick and cloves. Heat over medium-high heat while stirring constantly with a wooden spoon or spatula. This is to prevent the milk to sticking to the bottom of the pot.
• Once the milk is about to start boiling, add the baking soda, cornstarch, and condensed milk or sugar. Keep stirring all ingredients are integrated well. About 3 minutes.
• Turn the heat down to medium-low and continue to cook and stir often for about 15 minutes. At this point the milk will reduce about ⅓ and that's okay.
• Remove from heat and set to cool for 40 minutes before we add the yolks.
• Important Note: Keep stirring or whisking often to prevent the milk to sticking to the bottom of the pot.
• Reserve one cup of the liquid/milk and set aside to cool.
• In a large bowl or cup, whip the egg yolks until fluffy and it does not stick to the whisk. Once the 1 cup milk has cooled, slowly add it to the eggs while whisking at the same time. Make sure the milk is not hot otherwise the eggs will cook and not integrate well into the milk.
• Continue whisking until fluffy.
• Now add the egg/milk mixture into the rest of the milk and continue to whisk to integrate all ingredients.
• Return pot to the stove and heat over medium high eat. Whisking constantly. When it starts to boil, reduce heat to low and cook for about 5 minutes.
• Remove pot from heat, remove the cinnamon and cloves and cool for about 10 minutes.
• Add the ½ cup of rum, brandy or whatever alcohol you prefer to use and transfer to a pitcher or jars.

CLASSIC ROMPOPO

Steps:

• PREPARATION Beat the 6 egg yolks. When the egg yolks are white, add milk and put to boil in a "baño Maria" way, until you obtain a creamy mixture. Afterwards add the sugar, condensed milk and cinnamon, until mixing well. Finally add liquor to the pleasure.

ROMPOPE WITH ALMONDS

Steps:

• Combine condensed milk, water, and cinnamon stick in a saucepan and bring to a boil over medium-low heat. Continue to boil mixture, stirring constantly, until milk has thickened, about 10 minutes. Remove from heat and allow to cool slightly.
• Combine egg yolks and almonds in a blender; blend until smooth. Add warm milk and blend until well combined. Pour egg yolk mixture into the saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes. Remove from heat and fish out cinnamon stick. Add rum in a very thin stream, stirring constantly.
• Cool completely, about 2 hours. Pour into a bottle and refrigerate.

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.