• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 16
    OK

    Rompopo

    Canela and the delicate addition of ground almonds differentiate rompopo from the classic eggnog. The drink is wildly popular in Mexico at Christmastime. Traditionally rompopo is very strong and served in small amounts as a liqueur; the recipe below is for such serving. For regular potency (and 12 servings), reduce rum by one cup.

     


    Ingredients
    16
    egg yolks
    3/4
    cup
    sugar (plus 1 tablespoon)
    1
    quart
    milk
    1
    pint
    heavy cream
    1/2
    cup
    finely ground almonds (plus more for garnish)
    1
    vanilla bean
    1
    canela or cinnamon stick
    2
    cups
    white rum
    Directions
    Place egg yolks in a medium bowl and beat about 1 1/2 to 2 minutes with a hand mixer (or stand mixer) until yolks are creamy, pale yellow, and doubled in volume.
    While beater is on, sprinkle 2/3 cups sugar over egg yolks and beat until combined.
    Cut vanilla bean in half and scrape out seeds inside with the back of a knife.
    Place vanilla seeds and beanstalks plus milk, cream, ground almonds and canela stick in a medium saucepan.
    Slowly bring to a gentle boil over low heat, stirring often.
    Remove from heat once gentle boil has been reached.
    Temper 1/4 cup of hot milk into yolk mixture one tablespoon at a time, taking care to whisk yolks while adding hot liquid.
    Add tempered yolk mixture to milk mixture slowly; constantly mix milk during this process.
    Return to heat over a low flame and heat until mixture reaches 160˚F on a candy thermometer or until it thickly coats the back of a wooden spoon.
    Remove from heat; place in refrigerator for 4 hours or overnight to cool.
    Remove from refrigerator, strain out vanilla bean stalks and discard. Add rum and mix well.
    In a large bowl, whisk room temperature egg whites with a hand mixer (or stand mixer) until they have tripled in volume and you have soft peaks. This will take 2 to 2 1/2 minutes depending on hand mixer.
    Sprinkle remaining 1 tablespoon sugar over egg whites and continue to beat until they form stiff peaks.
    Gently fold egg whites into milk mixture with a spatula, making sure all lumps are mixed in.
    Serve immediately with a dusting of ground almonds.

    The base number of servings for this recipe is 16
    OK

    Categories 

    ClassicCocktailHoliday

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