Rompope Recipe Serves up Mexican Holiday Cheer

Rompope
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Ratings (6)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 6 Cups (6 Servings)
Nutritional Guidelines (per serving)
585 Calories
19g Fat
65g Carbs
19g Protein
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Nutrition Facts
Servings: 6 Cups (6 Servings)
Amount per serving
Calories 585
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 36%
Cholesterol 302mg 101%
Sodium 213mg 9%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 6%
Protein 19g
Calcium 351mg 27%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. But if there's something missing today, the Mexicans don't seem to notice. 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.

Ingredients

Steps to Make It

  1. Process the almonds into a paste in a food processor.

  2. Simmer the milk, sugar and cinnamon stick in a heavy-bottom saucepan until the sugar dissolves and the milk heats through but does not boil. Remove it from the stove and let it stand for 30 minutes.

  3. Whisk the almond paste into the milk mixture.

  4. Beat the egg yolks until creamy, then slowly add the milk mixture, stirring continuously until you incorporate it all.

  5. Return the pan to the stove and cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.

  6. Allow the rompope to cool completely.

  7. Add the rum and stir before serving.