Mexican Rompope Without Egg Recipes

MEXICAN ROMPOPE WITHOUT EGG

Mexican Rompope without Egg image

This delicious no-egg rompope version (Mexican eggnog) is made with vanilla pudding mix and spiked with rum. It will keep up to 1 week in the fridge.

Provided by AnaMaría

Categories World Cuisine Recipes Latin American Mexican

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients

2 cups milk
1 cinnamon stick
4 whole black peppercorns
3 whole cloves
¼ (3.5 ounce) package instant vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 cup rum

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.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 33.1 g, Cholesterol 21.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 3.5 g, Sodium 132.9 mg, Sugar 31.8 g

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

Rompope (Mexican Milk, Egg, Spice, and Liquor Punch) image

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Provided by María Del Mar Sacasa

Categories Milk/Cream Rum Alcoholic Egg Nut Christmas Cocktail Tree Nut Almond Winter Christmas Eve Drink

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

2/3 cup blanched almonds
1 1/2 cups plus 2 tablespoons granulated sugar, divided
6 cups whole milk
2 cinnamon sticks
Rind of 1 lemon*
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
8 large egg yolks
1 cup white rum or aguardiente**
*Remove the lemon rind with a vegetable peeler, being careful to avoid the white pith, which will impart a bitter flavor.
**Aguardiente literally means "burning water" in Spanish. It is a strong (29% or higher) spirit distilled from fruits, grains, and commonly sugarcane. It's available at most liquor stores.

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

Rompope - Mexican Eggnog image

Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Refrigerated, it will keep indefinitely. Cook time is for refrigeration time.

Provided by mariposa13

Categories Beverages

Time P1DT20m

Yield 1-2 quarts

Number Of Ingredients 7

Ingredients

1 quart whole milk
1 cup sugar
2 teaspoons vanilla extract (real one)
1 cinnamon stick
1/4 cup finely ground almonds (optional) or 1/4 cup almond meal (optional)
12 egg yolks
2 cups light rum or 2 cups brandy

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.

ROMPOPE (MEXICAN EGGNOG)

Rompope (Mexican Eggnog) image

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

Ingredients

3 pints whole milk
2 ½ cups white sugar
2 cinnamon sticks
15 egg yolks
1 cup rum

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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