• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Rompope

    In England, there was at one time a cocktail called a “rum cardinal.” Made of red wine, rum, and spices, the drink was named for the red color of Catholic high priests robes. A white version made with milk was called a “rum pope”, after the white color of the pope’s robe. Similar to the migration of the word clericó, “rum pope” eventually crossed into the Spanish language as rompope. Almonds are the distinguishing ingredient in rompope, setting it apart from the Peruvian milk punch called caspiroleta. As with eggnog, the alcohol can always be omitted for a more family friendly drink.


    Ingredients
    1/4
    cup
    blanched almonds
    3
    cups
    whole milk
    1 1/4
    cups
    sugar
    2
    sticks
    cinnamon
    6
    egg yolks
    1
    cup
    white or golden rum
    Directions
    In a blender, combine the almonds and a cup of the milk. Puree until very smooth.
    In a large saucepan, combine the almond milk, remaining milk, sugar and cinnamon. Heat over medium heat, until thickened and bubbling, stirring constantly.
    In a separate mixing bowl, whip the egg yolks with a whisk or electric hand mixer. While whipping, drizzle about one cup of the hot mixture into the eggs.
    Return the milk/egg mixture to the saucepan and cook for another 2 to 3 minutes.
    Cool the rompope and add rum if desired. Store in refrigerator.
    Make one day in advance for best flavor. Remove the cinnamon sticks before serving.

    The base number of servings for this recipe is 8
    OK

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