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
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 CAKE (MEXICAN EGGNOG CAKE)
Delicious cake, courtesy of La Lechera condensed milk. The frosting is butter rich so you may skip it if you like.
Provided by Mami J
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees. Beat the condensed milk and the butter in a large bowl. Add the eggs, one by one. Add the lime zest and the evaporated milk alternately with the flour. Pour batter into a greased and floured cake pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Invert after 10 minutes and let cool. Level top of cake and pour rompope evenly.
- For the frosting, beat both ingredients until well combined. Frost cake and garnish as desired.
Nutrition Facts : Calories 695.1, Fat 50.5, SaturatedFat 31.1, Cholesterol 231.7, Sodium 403.8, Carbohydrate 50.7, Fiber 0.8, Sugar 25.1, Protein 11.6
ROMPOPE (MEXICAN MILK, EGG, SPICE, AND LIQUOR PUNCH)
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
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 FLAN
Enjoy the festive flavors of our Rompope Flan recipe. This Rompope Flan gets its rich flavor from a Mexican liqueur with a taste similar to eggnog.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F.
- Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
- Blend rompope, cream cheese, eggs and remaining sugar in blender until smooth; pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
- Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 110 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 21 g, Protein 5 g
THREE MILK CAKE WITH ROMPOPE
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- For rompope syrup:
- Whisk all ingredients in medium bowl to blend. Pour half of liquid into heavy large saucepan. Bring to boil. Reduce heat to medium and boil gently until mixture is reduced to 1 1/4 cups, stirring frequently, about 17 minutes. Whisk in remaining half of liquid. (Can be made 1 day ahead. Rewarm just until lukewarm before using.)
- For cake:
- Preheat oven to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter and flour parchment. Whisk eggs and sugar to blend in large bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat mixture constantly until thick, pale yellow, and tripled in volume, about 9 minutes. Remove bowl from over water. Continue to beat mixture until cool, about 6 minutes. Sift flour over egg mixture in 3 additions, gently folding in each addition. Transfer 1 cup batter to small bowl; fold in melted butter in 3 additions. Gently fold into batter in large bowl, being careful not to deflate batter. Transfer batter to prepared pan.
- Bake cake until top is deep golden and tester inserted into center comes out clean, about 25 minutes. Cool cake in pan 10 minutes. Turn cake out onto deep platter at least 2 inches larger than cake. Remove parchment paper. Using wooden skewer, pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake.
- Gradually pour half of lukewarm rompope syrup over top of hot cake, spreading over cake with spatula and allowing rompope syrup to soak into cake before adding more. Invert cake onto another large deep platter. Pierce cake all over top, spacing piercings 1/2 inch apart and pressing skewer down to bottom of cake. Gradually pour remaining rompope syrup over cake, spreading with spatula and allowing syrup to soak in before adding more. Let cake stand at room temperature until cooled completely, about 2 hours, occasionally spooning up any rompope syrup that collects on bottom of platter and drizzling syrup over cake. (Can be made 1 day ahead. Cover and refrigerate.)
- For frosting:
- Using electric mixer, beat cream and sugar in large bowl until peaks form. Spread frosting over cake. (Can be made 4 hours ahead. Cover and chill.) Garnish with halved berries and mint, if desired. Serve with sliced berries.
ROMPOPE DESSERT SALSA RECIPE - (5/5)
Provided by llpinter
Number Of Ingredients 5
Steps:
- Mix and chill. Serve over ice cream of your choice.
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- Combine 8 cups of the milk, sugar and cinnamon in a saucepan and bring to a boil. Simmer, stirring occasionally, 15 minutes.
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