|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 1g||3%|
|Total Sugars 51g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rompope, a Mexican holiday cocktail similar to eggnog, borrowed its basic recipe from Spanish egg punch, called ponche de huevo. First concocted by nuns in the 17th century in a Puebla convent, a taste for rompope spread throughout Mexico after the nuns perfected the recipe and began selling the sweet and fragrant drink. As the story goes, one of the sisters took the original recipe, which had a secret ingredient, to the grave with her. Consumption of the creamy drink spikes around Christmas and New Year's, but it's also a fitting drink for a birthday toast or along with dessert. Rompope can be served chilled, over ice, or warm, depending on the season and your taste preference. You can increase or decrease the amount of rum too.
Gather the ingredients.
Process almonds into a paste in a food processor.
Simmer milk, sugar, and cinnamon stick in a heavy-bottom saucepan until the sugar dissolves and the milk is heated through. Do not boil. Remove from stove and let stand for 30 minutes.
Whisk almond paste into milk mixture.
Beat egg yolks until creamy, then slowly add the milk mixture, stirring continuously until fully incorporated.
Return pan to stove and cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
Allow rompope to cool completely. Add rum and stir before serving.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness