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 WITH ALMONDS
This easy Mexican Rompope recipe is made with sweetened condensed milk, almonds, and rum. Rompope is the Mexican version of eggnog and I like the almond version better than the traditional one.
Provided by AnaMaría
Categories World Cuisine Recipes Latin American Mexican
Time 2h32m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.6 g, Cholesterol 144.7 mg, Fat 8 g, Fiber 0.3 g, Protein 6 g, SaturatedFat 3.8 g, Sodium 68.9 mg, Sugar 26.8 g
ROMPOPE - MEXICAN EGGNOG
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
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 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.
CHERRY COMPOTE WITH ALMONDS
Gorgeous, shiny cherries straight from the market are the ideal finish to a meal - just put them in a big bowl and take them to the table. If, however, you feel a need to serve a "real" dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.
Provided by David Tanis
Categories jams, jellies and preserves, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.
- Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.
- Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.
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