Rosarios Rumpope Ecuadorian Holiday Eggnog Recipes

CLASSIC EGGNOG

Classic Eggnog image

Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 large eggs plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for serving

Steps:

Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

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

HOLIDAY EGGNOG

Holiday Eggnog image

Provided by Food Network

Categories beverage

Time 2h35m

Yield 12 drinks

Number Of Ingredients 22

Ingredients

20 peppercorns
10 star anise
10 allspice berries
10 cinnamon sticks
10 cloves
10 cardamom pods
1/2 gallon apple cider
2 cups fresh carrot juice
1/2 cup fresh ginger juice
1/2 cup demerara sugar
Zest of 1 orange
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
3 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 ounce aged rum
Pinch kosher salt
1/4 cup plus 1/8 cup granulated sugar
12 ounces aged rum
6 ounces aged brandy
Freshly grated nutmeg, for garnish

Steps:

For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.

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