Why drink eggnog when there’s Mexican Eggnog? Rompope is strong, sweet and meant to be sipped, so small glasses are in order. Most people use plain old shot glasses, but you can be creative. Refrigerated, it will keep indefinitely. Seriously though, this stuff will be entirely imbibed by New Year’s.
Making Rompope takes some planning and work, as most people don’t keep almond meal in the house. But you can grind up a package of slivered almonds in your coffee grinder. It works perfectly! We made this drink with Texas-crafted Treaty Oak Platinum Rum. Not only is it made in Texas, but also it has a very nice taste which comes through in the drink.
Ingredients
- 1 quart whole milk
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cinnamon stick
- 1/4 cup finely ground almonds or almond meal (optional, see Note)
- 12 egg yolks
- 2 cups light rum or brandy
Instructions
- 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 and cover tightly.
- Refrigerate for 1 or 2 days before serving.
Notes
While not strictly traditional, we believe ground almonds (which you can make with a clean coffee grinder) lend a delicate flavor and better texture to the Rompope.
